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Member recipe

White chocolate and raspberry brioche pudding

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Cooking time

Prep: 35 minutes Cook: 30 minutes 15 minutes to set

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Serves 6

A modern twist on a classic British favourite

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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


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

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

  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.

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

  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.

Comments, questions and tips

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2nd Feb, 2018
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 the yoghurt. Works just as well with croissants or other leftover pastries. Lovely silky texture without being overly sweet ... personally I think it's even better left to cool. The butter and chocolate drizzle is also a really nice idea as it makes it look very attractive. Definitely a recipe to keep.
Katie Watling's picture
Katie Watling
29th Nov, 2017
Can you replace the fresh raspberries with frozen?
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