White Chocolate and Raspberry Brioche Pudding

We always have white chocolate buttons in the cupboard (unless Josh has scoffed them!) and thanks to being married to a baker, brioche! But this loaf can stale quite quickly. When it does don’t throw it away as it is your secret weapon when making this yummy indulgent pudding. Because of its high butter content there is no need to butter the bread in my take on breadand butter pudding.

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.

Ingredients:

• 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

By Alex Hollywood Love British Food @LoveBritishFood www.lovebritishfood.co.uk