Find out more about our indulgent blackberry & almond bread and butter pudding recipe.
Key ingredients : almonds , eggs , blackberries
- 1 small brioche loaf
- 250g blackberries
- 2 eggs
- 285mls milk
- 25g caster sugar
- 25g flaked almonds
- Preheat the oven to 180oC/ 350oF/ gas mark 4.
- Slice the brioche loaf and then cut into triangles. Layer the slices into a 20cm Pyrex Cake Pan.
- Beat together the eggs, milk and sugar. Pour half the egg mixture over the brioche, allow approximately 5 minutes for the brioche to absorb the mixture before adding the remaining liquid.
- Arrange the blackberries over the soaked brioche and bake in the oven for 15 minutes. Sprinkle the almonds over the bread and butter pudding and cook for a further 10 minutes. Serve hot with optional Greek yogurt.