Lemon and raspberry bread and butter pudding recipe
This raspberry bread and butter pudding sees brioche smothered in buttery vanilla custard and spiked with tangy lemon curd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
Ingredients
- 450g brioche loaf, cut into 2cm slices
- 60g unsalted butter, softened
- 125g lemon curd
- 250g raspberries
- 500ml carton good-quality vanilla custard
- 300ml single cream, plus extra to serve (optional)
- Icing sugar to dust
- 230g caster sugar
- 185ml lemon juice
- 3 medium free-range eggs plus 3 egg yolks
- 1 tsp vanilla extract
- 70g unsalted butter, chopped and softened
- You’ll also need…
- 1 litre baking dish, greased with butter
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