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.
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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.
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.
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.
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.
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