•2 cups (300g) raspberries and blueberries, plus extra for serving
•2 tablespoons (30g) brown sugar
•Powdered sugar for serving
•Mint leaves for garnish
METHOD
1. Cut the tsoureki into slices and then into cubes. Place the eggs in a bowl and add the milk, heavy cream, sugar, and vanilla extract, mixing well. Butter a baking dish measuring 23x30cm and place the tsoureki cubes inside.
2. Pour the liquid milk mixture over the bread and let it sit for half an hour so the tsoureki can soak it up. Add the berries and mix gently.
3. Sprinkle with the brown sugar and bake at 180°C (350°F) for 30-40 minutes, or until the surface of the pudding is golden brown. When ready to serve, dust with powdered sugar, decorate with extra berries, and garnish with mint leaves.
