- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- High in protein
Zingy lemon curd and sweet and tart blackberries make this brioche pudding extra special. Enjoy with whipped cream and the last bit of lemon curd.
- Serves6
- Cook time1 hour
- Prep time15 minutes, + 15 mins soaking & 5 mins cooling time
Ingredients
- 500g brioche loaf, cut into 2cm slices
- 50g butter, softened
- 350g jar lemon curd
- 100g frozen blackberries, halved
- 50g frozen blueberries
- 1 cup (250ml) thickened cream
- 1/2 cup (125ml) milk
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1/4 cup (55g) caster sugar
- 1 tsp ground cinnamon
- Whipped cream, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease a 6-cup (1.5L) baking dish. Spread the brioche slices with butter and one-third of the lemon curd. Arrange the brioche, blackberry and blueberries in the prepared dish.
Step 2
Whisk the cream, milk, eggs and half the remaining lemon curd in a bowl. Add sugar and cinnamon and whisk to combine. Pour over brioche mixture. Set aside for 15 mins to soak.
Step 3
Place the dish in a roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 1 hour or until custard is just set. Set aside for 5 mins to cool slightly. Top with whipped cream and remaining lemon curd to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Got frozen blueberries left over? Use them to make Blueberry Scones.
Clever storage: Store any leftover pudding in an airtight container in the fridge for up to 3 days.
Lemon curd and blackberry brioche pudding
- Serves6
- Cook time1 hour
- Prep time15 minutes, + 15 mins soaking & 5 mins cooling time
Ingredients
- 500g brioche loaf, cut into 2cm slices
- 50g butter, softened
- 350g jar lemon curd
- 100g frozen blackberries, halved
- 50g frozen blueberries
- 1 cup (250ml) thickened cream
- 1/2 cup (125ml) milk
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1/4 cup (55g) caster sugar
- 1 tsp ground cinnamon
- Whipped cream, to serve
Description
Zingy lemon curd and sweet and tart blackberries make this brioche pudding extra special. Enjoy with whipped cream and the last bit of lemon curd.
Method
Step 1
Preheat oven to 160°C. Grease a 6-cup (1.5L) baking dish. Spread the brioche slices with butter and one-third of the lemon curd. Arrange the brioche, blackberry and blueberries in the prepared dish.
Step 2
Whisk the cream, milk, eggs and half the remaining lemon curd in a bowl. Add sugar and cinnamon and whisk to combine. Pour over brioche mixture. Set aside for 15 mins to soak.
Step 3
Place the dish in a roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 1 hour or until custard is just set. Set aside for 5 mins to cool slightly. Top with whipped cream and remaining lemon curd to serve.