Pillowy brioche bread, vibrant raspberries and our Blueberry Probiotic Yoghurt combine in this indulgent Bread Pudding recipe, which is the perfect wintery dessert.
Preheat oven to 180°C. Spread the brioche with the butter and place in a 21cm x 11cm (1.5-litre-capacity) baking dish.
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.
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.
