|350 g g||blueberries blueberry|
|100 g g|| blackcurrant jam
(or blueberry jam )
|400 g g|| brioche
(cut into slices about 25mm thick)
|150 g g|| white chocolate
For the custard
|125 ml ml||single cream single cream|
|150 ml ml||Milk Milk|
|3||egg yolks egg yolk|
|60 g g||sugar sugar|
Fruity baked brioche custard cake
If you’re looking to try baking something a little bit different, this fruity baked brioche custard cake is packed with blueberries and sweet white chocolate, complete with a deliciously rich custard. This is our very own version of one of Channel 4’s Sunday Brunch weekend recipes, and we’ve suggested ingredients to make this cake - which you can pick up in your local Lidl store.
- Firstly, line a 20cm spring form tin and wrap the outside with foil. This will stop the custard mix from seeping through.
- Mix the blueberries for fruitiness together with the blackcurrant jam (add a little hot water to loosen the jam if needed).
- Cut the brioche bread into slices about 25mm thick.
- Next, line the bottom of the tin with slices of brioche, and bring it up halfway to the side. Tear up half of the remaining slices and add them in to the tin.
- Spoon on half the jam mix and 75g of the white chocolate chips, to give your cake a little extra sweetness. Repeat with the rest of the torn brioche, jam and chocolate.
- To make the custard, whisk the single cream for richness, together with milk, egg yolks and sugar, and pour onto the bread, chocolate and jam. Leave this to stand for at least 20 minutes.
- Bake in the oven at 180° for 45-50 minutes. Once you have removed your cake from the oven, allow it to cool completely.
- Serve with pouring cream and more fruit on top.