Blueberry & Raspberry Breakfast Pudding


December 23, 2018


400 g brioche loaf, thickly sliced

100 g unsalted butter, very soft

125 g raspberries

125 g blueberries

350 ml vanilla yoghurt

150 ml milk

3 eggs

Zest from ½ lemon

1 tbsp demerara sugar


1Pre-heat oven to 180°C/160°C Fan/gas 4.

2Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.

3Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.

4Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.

5Sprinkle with demerara sugar then bake until a sharp knife inserted into the centre of the pudding comes out clean, about 35 minutes. Leave to cool for 10-15 minutes on a wire rack then serve with a dollop of yoghurt and a few fresh berries.


2 Reviews

Margaret Tucker

January 21, 2019

Georgious much nicer with rasberries love my blueberry in my porrage ,have them everyday

Michele Mearns

January 21, 2019

Ooh yummy xx

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