White chocolate and raspberry brioche pudding

Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.

Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.

Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries. Lay the rest of the bread slices on top, then add the remaining chocolate and raspberries.

In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.

Bake in the oven for 30 minutes until the surface is golden and the custard has set. Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.