Lemon Curd and Blackberry Brioche Pudding

Ingredients

50 g butter, softened
350 g jar lemon curd
100 g frozen blackberries, halved
50 g frozen blueberries
1 cup (250mL) thickened cream
1/2 cup (125mL) milk
4 eggs, lightly whisked
1/4 cup (55 g) caster sugar
1 tsp ground cinnamon
Whipped cream, to serve

Method

Preheat oven to 160 C. Grease a 6-cup (1.5 L) 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 minutes 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 minutes to cool slightly. Top with whipped cream and remaining lemon curd to serve.

Credits: Coles

Photo Credits: Coles