Valentine’s Day is fast approaching and we don’t think there’s any better way to show someone you loaf them than with a home-cooked meal or. We’re loving this Bread & Butter Pudding with Blueberries that our friend Jess Bicknell whipped up for us.

Perfect as breakfast in bed or as a delicious dessert after a long day at work. Made with our popular Brioche Loaf but perfect with any Volare loaf you’ve got lying around.

Volare Bread & Butter Pudding with Blueberries

Ingredients

1 Whole Brioche Loaf

300ml Thick Cream

220ml Milk

1 tsp Vanilla Extract

3 Eggs, plus 1 extra Egg Yolk

1/4 cup Demerara Sugar

75g Softened Butter,

1 cup Frozen Blueberries

zest 1 lemon

2 tbsp demerara sugar

Volare Bread & Butter Pudding

Instructions

  1. Grease an oven proof dish (approx 30cmx25cm in size).
  2. In a medium sized saucepan add milk, cream and vanilla. Heat until it reaches a slight simmer.
  3. In a jug whisk together eggs and extra yolk in a bowl. While whisking, very slowly pour in milk mix. Have someone pour as you whisk if easier.
  4. Slice brioche into 1.5cm slices. Discard ends. Butter both sides of bread pieces.
  5. Then cut slices in half diagonally
  6. Assemble some of the slices overlapping in dish. Scatter some of the blueberries.
  7. Layer the remaining bread slices overlapping and scatter the rest of the blueberries evenly on top.
  8. Pour over the milk mix evenly and slowly over pudding.
  9. Cover and let soak in fridge for one hour.
  10. Heat oven to 180 c. Sprinkle over the second measure of sugar, grate lemon zest over pudding and bake for 35 mins until golden brown.