White Chocolate and Raspberry Brioche Pudding by Alex Hollywood
“Because of its high butter content there is no need to butter the bread in my take on bread-and butter pudding.”
- 3 large eggs
- 300ml double cream
- 300ml crème fraîche
- a little vanilla extract
- 100ml milk
- 1 tbsp caster sugar
- 1 x 600g brioche loaf
- 120g white chocolate buttons (you can use dark or milk instead)
- around 300g raspberries
Preheat the oven to 170°C/Gas mark 3.
Lightly whisk the eggs, cream, crème fraîche, milk, caster sugar and vanilla together.
Cut the brioche into 2cm chunks and scatter half into a buttered 30 x 20cm ovenproof dish along with half the chocolate buttons and raspberries. Repeat this once more.
Pour over the cream and egg mixture, press down lightly then bake for 25–30 minutes or until golden brown. If the chocolate starts to burn reduce the heat a little.
Once cooked remove from the oven and serve warm with cream or custard.
Many thanks again to Alex Hollywood for sharing this delicious recipe.