Cherry and plum bread and butter pudding

SERVES 6 READY IN 50 MINS

INGREDIENTS ● 8 SLICES (ABOUT 250G) BRIOCHE

● 120G CHERRY JAM ● 3 PLUMS, STONES REMOVED, SLICED

● 2 NECTARINES, STONES REMOVED, SLICED ● 50G RASPBERRIES ● 15G PISTACHIOS, CHOPPED ● ICING SUGAR, OPTIONAL, TO SERVE FOR THE CUSTARD

● 600ML FULL-FAT MILK ● 2 EGGS

● 30G CASTER SUGAR ● 2TSP VANILLA BEAN PASTE YOU WILL NEED

● 20X27CM OVENPROOF DISH OR TRAY, LIGHTLY BUTTERED

1 Heat the oven to 180C/ Gas 4. Spread the sliced brioche with the jam, tear it up and place in the dish. Arrange all the fruit and nuts on top.

2 Mix the custard ingredients together and pour over the brioche and fruit. Bake for 30 mins.

3 Cool for 5 mins before serving and sift over the icing sugar, if using.