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Raspberry & Almond Bread and Butter Pudding

Raspberry & Almond Bread and Butter Pudding
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes


  • 1 x brioche loaf, sliced in 2cm-thick slices
  • 50g unsalted butter, softened
  • 2 1/2 cups Rokeby Farms Blueberry Probiotic Yoghurt
  • 4 eggs
  • 1 tsp vanilla extract
  • 125g raspberries
  • 1/4 cup flaked almonds
  • 1 tbsp raw sugar
  • Icing sugar, for dusting


  1. Preheat oven to 180°C. Spread the brioche with the butter and place in a 21cm x 11cm (1.5-litre-capacity) baking dish.
  2. Place the probiotic yoghurt, eggs, vanilla, sugar and in a bowl and whisk to combine. Gradually pour the mixture over the brioche and allow to stand for 10 minutes.
  3. Top with the raspberries and almonds and sprinkle with raw sugar. Cook for 30 minutes or until golden and just set. Allow to stand for 10 minutes to cool slightly.
  4. Dust with icing sugar to serve.

Watch how to make it…