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- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease an oven proof dish.
- 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.
- In a bowl, whisk together the custard and cream until just combined. Pour over the brioche and leave to soak for 30 minutes.
- 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.
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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Vegetarian puff pastry wellington by EUROSPAR