RECIPE NOTE: Any leftover vanilla citrus can be stored in an airtight container and chilled for up to 5 days. Serve over warm oats or yoghurt for breakfast, or custard or ice cream for dessert.
BERRY FRENCH TOAST PUDDING
SERVES 6
This quick-to-assemble breakfast could also be served as dessert with scoops of ice cream. Make it work with what you have on hand – bread, different fruit or jam combos or yoghurt for a healthier finish.
50g unsalted butter, melted
350g loaf brioche, cut into 3cm cubes
1 cup (250ml) milk
1 cup (250ml) thickened cream
4 eggs
1 tsp vanilla bean paste
350g frozen mixed berries
¼ cup (80g) raspberry jam, plus 2 tbs extra
¼ cup (35g) slivered almonds
1 cup (250g) mascarpone
Fresh mixed berries, to serve (we used raspberries, blueberries and strawberries)
Pure icing sugar, to dust
Preheat oven to 180°C/160°C fan-forced. Brush a 20cm (2L-capacity) baking dish with a little of the melted butter. Line a baking tray with baking paper and arrange brioche in a single layer on tray. Drizzle with remaining melted butter.
Bake for 10 minutes or until golden.
Whisk milk, cream, eggs and vanilla in a jug until smooth. Arrange toasted brioche and frozen berries in prepared baking dish. Dollop over jam, then pour over milk
