Serves 4-6
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To serve

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease an oven proof dish.
  2. Spread the slices of bread with butter and lemon curd. Cut each slice into triangles, then layer in the prepared baking dish, scatter with raspberries as you go.
  3. In a bowl, whisk together the custard and cream until just combined. Pour over the brioche and leave to soak for 30 minutes.
  4. Bake for 40-45 minutes until the crust is golden. Leave to cool for 10 minutes, then dust with icing sugar. Serve drizzled with ice cream.

Nutrition Facts

Per serving: 505kcals, 23.9g fat (12.9g saturated), 65.7g carbs, 25.4g sugars, 12.1g protein, 4.5g fibre, 0.75g sodium 

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