Blackberry & Almond Bread and Butter Pudding

METHOD:

1. Preheat the oven to 180 C / 350 F / gas mark 4

2. Slice the brioche loaf and then cut into triangles. Layer the slices into a 20cm Pyrex Cake Pan

3. Beat together the eggs, milk and sugar. Pour half the egg mixture over the brioche, allow approximately 5 minutes for the brioche to absorb the mixture before adding the remaining liquid

4. Arrange the blackberries over the soaked brioche and bake in the oven for 15 minutes. Sprinkle the almonds over the bread and butter pudding and cook for a further 10 minutes. Serve hot with optional Greek yogurt

Recipe presented by Smeg