Recipe header image
White Chocolate and Raspberry Brioche Pudding   picture

White Chocolate and Raspberry Brioche Pudding

Serves 4-6
Cooks in
Difficulty Easy
Alex HollywoodDesserts


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.

Recipe cta

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