A CLASSIC COMFORT DISH WITH A SWEET TWIST
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.