Ingredients

• 250g blueberries
• 800ml Millac Gold Double
• 100ml Lakeland Dairies Whole Milk
• 6 eggs
• 100g caster sugar
• 600g sliced brioche
• icing sugar

Method

• Place the blueberries in a pan with a little bit of water and reduce until the consistency of jam
• Whisk together the Millac Gold Double, Viva Whole Milk, sugar and eggs
• Place the brioche in a baking dish and pour over the whisked mixture
• Sprinkle over a few blueberries and bake for 30 minutesat 180oC
• Remove from the oven then dust with icing sugar and serve with the blueberry compote