Dessert

Berry French toast pudding

Name: Berry French toast pudding recipe
Yield: 6
Ingredients: 50g unsalted butter, melted; 350g loaf brioche, cut into 3cm cubes; 250ml milk; 250ml thickened cream; 4 eggs; 1 tsp vanilla bean paste; 350g frozen mixed berries; 80g jam; 35g almond; 250g mascarpone; Fresh mixed berries, to serve (we used raspberries, blueberries and strawberries); Pure icing sugar, to dust

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by Lucy Nunes

Delicious Team

Jun 30, 2023

This quick-to-assemble breakfast could also be served as dessert with scoops of ice cream. Make it work with what you have on hand – bread, different fruit or jam combos or yoghurt for a healthier finish. You'll need a 20cm (2L-capacity) baking dish for this recipe.

50g unsalted butter, melted
350g loaf brioche, cut into 3cm cubes
1 cup (250ml) milk
1 cup (250ml) thickened cream
4 eggs
1 tsp vanilla bean paste
350g frozen mixed berries
1/4 cup (80g) raspberry jam, plus 2 tbs extra
1/4 cup (35g) slivered almonds
1 cup (250g) mascarpone
Fresh mixed berries, to serve (we used raspberries, blueberries and strawberries)
Pure icing sugar, to dust

Method

1.

Preheat oven to 180°C/160°C fan-forced.
2.

Brush a 20cm (2L-capacity) baking dish with a little of the melted butter. Line a baking tray with baking paper and arrange brioche in a single layer on tray. Drizzle with remaining melted butter. Bake for 10 minutes, or until golden.
3.

Whisk milk, cream, eggs and vanilla in a jug until smooth. Arrange toasted brioche and frozen berries in prepared baking dish. Dollop over jam, then pour over milk mixture, cover with foil and bake for 30 minutes. Remove the foil, sprinkle with almonds and bake for a further 25 minutes or until the egg mixture is set.
4.

Meanwhile, place mascarpone in a small bowl and swirl through extra jam. Sprinkle fresh berries over pudding and dust with icing sugar. Serve with jammy mascarpone.