A delicious much-loved pudding, cook and family food writer Alex Hollywood's take on bread-and-butter pudding combines creamy white chocolate with sweet raspberries. Because of its high butter content, there is no need to butter the bread.
Serves: 4–6
Ingredients
3 large eggs
300ml double cream
300ml crème fraîche
A little vanilla extract
100ml milk
1 tbsp caster sugar
1 x 600g brioche loaf
120g white chocolate buttons (you can use dark or milk instead)
Around 300g of raspberries
Method
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Preheat the oven to 170°C/Gas mark 3.
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Lightly whisk the eggs, cream, crème fraîche, milk, caster sugar and vanilla together.
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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.
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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.
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Once cooked remove from the oven and serve warm with cream or custard.
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Recipe taken from Cooking Tonight by Alex Hollywood published by Hodder & Stoughton. Image credited to Dan Jones.