This recipe is super nostalgic and even more indulgent than the classic summer pudding. A jumble of ripe summer fruits is layered between crispy slices of warm brioche soaked in a rich, custardy mixture, creating the perfect balance of crunch and softness. Finished with a generous glug of Pimm’s for an extra hit of summer, it’s a decadent twist on a British favourite that’s perfect for lazy weekend brunches or easy entertaining.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
580
Ingredients
For the summer fruit filling
500 g summer fruits
150 ml Pimm’s
3 Tbsp. caster sugar
2 tsp. cornflour
For the French toast
6 chunky slices brioche bread
150 g double cream
1/2 tsp. vanilla bean paste
4 medium eggs
125 milk
3 Tbsp. Pimm’s
20 g butter
Directions
Step 1Put the summer fruits into a saucepan with the Pimm’s and caster sugar. Heat over a medium heat until the sugar has dissolved. Bring to a simmer and cook for 3-4min. Mix the cornflour with a splash of water, stir into the fruit mixture and continue to simmer until thickened and jammy. Remove from the heat and leave to cool.
Step 2Cut the brioche slices in half diagonally. Whip the cream and vanilla bean paste together until soft peaks form.
Step 3In a large bowl, whisk together the eggs, milk and Pimm’s. Heat the butter in a large frying pan until foaming. Working in batches, dip the brioche into the egg mixture, turning to coat, then fry for 2–3min on each side until golden brown. Transfer to a plate and keep warm while you cook the remaining slices.
Step 4To serve, place one triangle of French toast on each plate and top with some of the summer fruit mixture. Add a second piece of French toast and more fruit, then finish with a final slice of toast. Top with a dollop of whipped cream and dust with icing sugar.
GH Tip:
No Pimm’s? Swap it for elderflower cordial mixed with a squeeze of lemon juice for a similarly summery flavour.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
