Kangarooka's blueberry and raspberry brioche pudding

    1 hour

    A delicious and luxurious pudding that always impresses dinner guests - it is easy and quick to prepare - ideally best left to in the fridge overnight for the flavours to soak in and cooked 40 minutes before required.


    Buckinghamshire, England, UK
    6 people made this

    Serves: 8 

    • 16 brioche rolls
    • 300g blueberries
    • 300g raspberries
    • 6 eggs
    • 600ml full fat milk
    • 30ml vanilla extract
    • 250ml double cream

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Butter a 3L (i.e. large) flat ovenproof clear glass dish with low sides.
    2. Cut all the brioche rolls lengthways in half and arrange the bottom halves in one layer on the base.
    3. Arrange half the blueberries and half the raspberries evenly over the brioche layer.
    4. Arrange the top halves of the brioche rolls, crust side up, on top of the berries. Sprinkle over the remaining blueberries and raspberries.
    5. Whisk 6 eggs in a bowl. Whisk in the milk, vanilla and cream.
    6. Gently pour the combined liquid over the filled dish, taking care not to disturb the fruit too much and making sure all the Brioche has some liquid poured over it.
    7. Bake in the centre of the preheated oven for about 40 minutes. Check at about 35 minutes, as only a gentle browning is necessary.


    Best made the night before for the brioche to soak up the liquid. Serve warm. Delicious on its own or with some creme fraiche. Any remaining pudding can be reheated the next day, in the microwave on medium.

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