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White chocolate and raspberry brioche

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.”


Serves 4-6

  • 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


White chocolate and raspberry brioche
Step 1

Preheat the oven to 170°C/Gas mark 3.

Step 2

Lightly whisk the eggs, cream, crème fraîche, milk, caster sugar and vanilla together.

Step 3

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.

Step 4

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.

Step 5

Once cooked remove from the oven and serve warm with cream or custard.

Planet-friendly tips

This is a great recipe to use up leftover brioche, but if you’ve still got bread going spare, don’t throw it away!

Blitz leftover or stale bread into breadcrumbs and pop it in the freezer – perfect for the next recipe you make that requires them. Pastry can be wrapped or popped in a tupperware and frozen raw, so the next time you fancy a cheese twist or sweet treat, you can thaw, top and bake!