Keelings Bread & Butter Pudding

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Keelings Bread & Butter Pudding

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Keelings Blueberry & Raspberry Bread & Butter Breakfast Pudding

Ingredients

  • 400g brioche loaf, thickly sliced
 


  • 100g unsalted butter, very soft
  • 

125g raspberries
  • 125g blueberries
  • 350ml vanilla yoghurt
  • 150ml milk

  • 3 eggs

  • Zest from ½ lemon
  • 1 tbsp demerara sugar

Instructions

  1. Pre-heat oven to 180°C/160°C Fan/gas 4.
  2. Butter the brioche slices on one side only then cut into large cubes by cutting each slice into quarters.
  3. Scatter brioche cubes, raspberries and blueberries into a large casserole dish and set aside.
  4. Whisk together yoghurt, milk, eggs and lemon zest in a large jug. Pour mixture over the brioche and leave to soak for 15-20 minutes.
  5. Sprinkle 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.
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