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  • 30g salted butter, plus extra for greasing
  • 220g white chocolate, broken into pieces
  • 220g brioche
  • 200g raspberries
  • 4 medium eggs
  • 750ml whole milk
  • 30g caster sugar
  • 20g icing sugar, to serve
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    Method

    • step 1

      Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx 30 x 23cm.
    • step 2

      Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
    • step 3

      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.
    • step 4

      In a jug beat the egss, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
    • step 5

      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.
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    Comments, questions and tips (3)

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    Overall rating

    A star rating of 5 out of 5.2 ratings
    Danica Gilbert avatar

    Danica Gilbert

    A star rating of 5 out of 5.

    Very delicious! Would recommend breaking up the raspberries a little before putting them in so you have more to give an even coverage across the whole dish. Would also suggest leaving in the oven for an additional 5 - 10 minutes! But overall very good and super simple to make.

    arnie_pipe

    A star rating of 5 out of 5.

    I've made this twice now and it turns out wonderfully. I have to admit I didn't follow the recipe exactly - I've used quark, natural yoghurt and double cream to replace some of the milk and about half the number of eggs. It still sets fine, but just requires a bit extra sugar to balance the tang of…

    Katie Watling avatar

    Katie Watling

    question

    Can you replace the fresh raspberries with frozen?

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