Brioche Bread and Butter Pudding with Raspberries and White Chocolate
4 thin slices brioche loaf
25g softened butter
50g white chocolate with vanilla,
broken into pieces
50g fresh raspberries
Preheat the oven to Gas 4, 180 C.
Butter the brioche, cut each slice into two triangles and place into the dish so the points stand up.
Sprinkle over the chocolate and raspberries. Beat the eggs and milk together and strain through a sieve over the brioche.
Leave to stand for 10 minutes to soak in.
Cook in the oven for 30-40 minutes until golden brown and the custard has set.
Serve immediately or store in the refrigerator with the lid in place, warm through in the oven without the lid at Gas 3, 170C for 10 minutes or serve cold with cream.