Blueberry and Raspberry Bread and Butter French Toast Pudding

A sweet finish to any meal bursting with the juicy berries and a crispy French toast top.

Perfect if you need a whole dish of sweet comfort to yourself, I’m not one to judge!

Ingredients

1 loaf of day-old sourdough or Pana de Casa loaf, sliced by hand in to slices approx. 2 cms thick

1/4 cup brown sugar

60 grams butter

1 cup fresh blueberries

1 cup fresh raspberries

1 tablespoon raspberry jam

3 eggs

2 cups poring cream

1 teaspoon vanilla essence

Method

Butter bread slices on both sides and assemble in a baking dish

*If your bread is too wide for your dish feel free to cut into triangles and arrange so the points stick up as a feature.

Scatter the raspberries and blueberries between the buttered slices and dabbed a little jam here and there along with any leftover butter.

Heat the milk, cream and vanilla essence until warm then whisk in the eggs and pour gradually over your bread into the baking dish. Sprinke brown sugar over the top.

Let this sit and soak for about ten minutes, whilst you preheat your oven on 180C (350F).

Bake until the custard is set and the top of your bread is golden and crispy with burnt sugar.

Serve with vanilla ice cream, extra whipped cream or yoghurt.