French Food Friday...Summer Berry Brioche Pud

recipe and photo from here

Bonjour mes belles,

It is that time of the year when we have an over supply of fruit so I am always on the lookout for recipes that call for a lot of fruit as I hate throwing it away....

Summer Berry Brioche Pud

Serves 6
  • 4 thick slices brioche loaf
  • 300g (11oz) redcurrants de-stemmed
  • 125g (4½ oz) golden caster sugar
  • 400g (14oz) raspberries
  • 300g (11oz) strawberries hulled and quartered
  • icing sugar for dusting optional
  • clotted cream to serve
♥ Have ready a 20cm (8in) square serving dish or one that will hold the brioche in a single layer. Arrange the brioche slices in the base of the dish, trimming as necessary.
♥ Place the redcurrants in a small pan with the sugar and heat together for 4-5 minutes over a medium heat until the fruit is soft and sitting in a pool of syrup but still retains its shape. Place half the redcurrants in a sieve and press the juice into a large bowl. Stir in the remaining redcurrant mixture, followed by two thirds of the raspberries and the same of strawberries (reserving a third of each for the top).
♥ Spoon the redcurrant and berry mixture, including the juices, over the brioche and then scatter over the reserved raspberries and strawberries. Cover and chill for a couple of hours or overnight.
♥ Dust with icing sugar just before serving, if wished, and serve with cream.
...bon appetit à tous, Leeann x


  1. So deliciously perfect for the holiday weekend here! Thanks Leeann!

    The Arts by Karena


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