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PREP 15 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 200 g brioche loaf sliced
  • 200 g fresh raspberries
Custard
  • 200 ml whole milk
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 40 g caster sugar
  • 3 egg yolks
Glaze
  • 40 g marmalade warmed

Click here to pre-order my new book

Raspberry Bread and Butter Pudding

Raspberry Bread and Butter Pudding

  1. Slice the loaf 1cm thick then cut into half diagonally, layer brioche in a buttered ovenproof dish scattering in the raspberries in between the layers. 
  2. Make the custard by gently heating the milk, cream and vanilla. In a separate bowl whisk the yolks and sugar together then pour over the cream, whisking as you go.
  3. Pour over the brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 160℃ / gas mark 3 for 35-40 minutes. After 20 minutes brush on warmed marmalade and return to the oven to finish cooking. 

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Raspberry Bread and Butter Pudding

Raspberry Bread and Butter Pudding

PREP 15 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 200 g brioche loaf sliced
  • 200 g fresh raspberries
Custard
  • 200 ml whole milk
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 40 g caster sugar
  • 3 egg yolks
Glaze
  • 40 g marmalade warmed
  1. Slice the loaf 1cm thick then cut into half diagonally, layer brioche in a buttered ovenproof dish scattering in the raspberries in between the layers. 
  2. Make the custard by gently heating the milk, cream and vanilla. In a separate bowl whisk the yolks and sugar together then pour over the cream, whisking as you go.
  3. Pour over the brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 160℃ / gas mark 3 for 35-40 minutes. After 20 minutes brush on warmed marmalade and return to the oven to finish cooking. 

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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