Simple Berry & Brioche Bread Pudding
This brioche bread pudding is a warm, fruity treat and is perfect for brunch or dessert all year round. In my humble opinion, it’s the best dessert there is!
Servings 8 people
- brioche loaf (approx 400g loaf)
- 100 g redcurrant jelly
- 500 g frozen summer berries (strawberries, blackberries, blackcurrants, blueberries, raspberries, redcurrants)
- 50 ml Brandy optional if you'd prefer without alcohol
- juice of half of 1 lemon
- icing sugar for dusting
- Fresh strawberries
- Fresh raspberries
Slice the brioche loaf lengthways and place on a tray. Pop it under the grill on low to warm and lightly toast each side. Keep an eye on it to make sure it doesn't burn.
Add the redcurrant jelly, frozen berries, brandy and lemon juice in to a saucepan and place on a low heat to melt. Mix together as it cooks.
When the brioche is toasted place on a plate and gently spoon out the fruit over the top when it's softened and ready.
Wash and chop the fresh berries and pop them on top of the dessert. It's lovely to have the mix of hot and cold fruit.
Add a sprinkle of icing sugar and serve straight away.