Summer Bread Pudding

Method

1. 1. Place the fruits in a large saucepan with the sugar over a medium heat and let them cook gently for 3 to 5 minutes. Take off the heat just as the sugar has dissolved and the juices begin to run. Line individual dariole moulds with clingfilm and then line bottom and sides with slices of brioche overlapping them slightly. Any left over brioche can be crumbed and frozen.
2. 2. Fill the moulds with the poached fruit, then cover each pudding with a disc of brioche, pressing them down well. Reserve any extra liquid. Wrap each in clingfilm and leave in the fridge overnight.
3. 3. To serve turn out onto individual plates and spoon reserved liquid over each pudding. Serve with crème fraîche.

4. TOP TIP

   Try substituting the berries for other fruits like diced rhubarb or adding a tsp of cinnamon into the fruit to spice things up during winter.

• Summer
• Desserts & Baking
• Summer Bread Pudding
• Summer Dessert
• No Bake
• Traditional dessert
• Brioche

Ingredients

• US
• METRIC

You'll Need