Bread pud­ding.


The Sunday Telegraph (Sydney) - Stellar - - Contents - By Donna Hay

Con­vert a plain brioche into a warm dessert as we head into the cooler months. 1¾ cups (430ml) sin­gle cream 3 eggs ³ cup (75g) caster su­gar 2 tea­spoons vanilla ex­tract ½ cup (140g) Greek-style yo­ghurt,

plus ex­tra to serve

125g rasp­ber­ries 125g blue­ber­ries 2 ta­ble­spoons raw su­gar STEP 1 Pre­heat oven to 180°C. Place the cream in a medium saucepan over medium heat and bring to just be­low the boil. Re­move from the heat and set aside. Place the eggs, caster su­gar, vanilla, yo­ghurt and lemon rind in a medium bowl and whisk to com­bine. Grad­u­ally add the cream, whisk­ing un­til well com­bined. STEP 2 Spread each side of the bread with the but­ter and place in a lightly greased 11cm x 21cm 5-cup-ca­pac­ity (1.25-litre) loaf tin. STEP 3 Scat­ter the rasp­ber­ries and blue­ber­ries over and in be­tween the brioche. Pour over the cus­tard mix­ture and set aside to soak for 10 min­utes. STEP 4 Sprin­kle with raw su­gar and cook for 35 min­utes or un­til golden. Set aside to cool slightly be­fore serv­ing with the ex­tra yo­ghurt. Serves 6.

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