Instructions

1. Cut the brioche rolls into 2 cm slices - toast them lightly if you prefer a crunchy texture.
2. Heat the milk, cream and sugar until simmering point - don’t let it boil. Take it off the heat, add the vanilla and egg yolks and stir over very low heat until it thickens. It shouldn’t be too thick! Let it cool a bit, stirring regularly.
3. Preheat the oven to 180°C.
4. Pour a little vanilla cream into a baking dish. Lay half of the brioche slices in the cream, coating them well. Scatter some berries and almond flakes on top, then cover them with rest of the brioche slices.
5. Pour over more vanilla cream - don’t cover the brioche completely. Brush the tops with the cream and scatter some almond flakes on top.
6. Bake for about 25-30 minutes until the top is golden.
7. Meanwhile, put the remaining cream back on the cooker and reduce it gently to a thick custard.
8. Serve the pudding warm with the custard.
9. Alternatively, let it cool, then serve with fresh berries and the custard or ice-cream.