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Toulouse Women's International Group


Sue's Lemon Brioche Pudding

Sue’s Lemon Brioche Pudding

4 tablespoons of lemon curd
375 grams of brioche
2oz butter
2 eggs plus 1 egg yolk (beaten)
2oz caster sugar
10 fluid oz milk
5 fluid oz cream


Butter an oven-proof dish. Slice the brioche, butter it and spread with lemon curd. Whisk the eggs, cream, milk and sugar. Layer the sliced brioche and egg mixture. Press down to ensure all the bread is covered. Cover with cling film and leave in fridge overnight. Pour hot water into a deep dish until approx half full and place pudding in the water (Bain Marie method). Bake in oven for 40 45 mins, temperature 150°C , Gas mark 2.