2 brioche loaves thick sliced bread

150g butter

100g toasted flaked almonds

250g lemon curd

demarera sugar to sprinkle

4 egg yolks

1 egg

200ml double cream

300ml milk

65g sugar

splash vanilla extract


1. Heat the milk and cream to scalding point.

2. Beat eggs, sugar and vanilla.

3. Pour on cream and beat well.

4. Put a layer of bread in a tray, then butter it and sprinkle with almonds, curd and sugar.

5. Repeat, then on the third layer just top with sugar.

6. Pour over the custard mix and leave for 20 minutes before cooking at 180C for approx 40 minutes.

7. Serve with ice cream.

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