Brioche can stale quite quickly; when it does, don’t throw it away, as it’s your secret weapon when making this yummy, indulgent pudding. Because of its high butter content, there’s no need to butter the bread.
Prep time: 10 minutes ¦ Cooking time: 30 minutes
Four to six
- 3 large eggs
- 300ml double cream
- 300ml crème fraîche
- 100ml milk
- 1 tbsp caster sugar
- A little vanilla extract
- 1 x 600g brioche loaf
- 120g white chocolate buttons ( use dark or milk chocolate, if you prefer)
- Around 300g raspberries
- Preheat the oven to 170C/150C fan/gas mark 3.
- Lightly whisk the eggs, cream, crème fraîche, milk, caster sugar and vanilla extract 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 from ‘Cooking Tonight’ by Alex Hollywood (£25, Hodder & Stoughton). Order your copy from books.telegraph.co.uk