White chocolate and raspberry brioche pudding

White chocolate and raspberry brioche pudding

by Emily Gilbert |

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


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


  1. Preheat the oven to 170°C/Gas mark 3.

  2. Lightly whisk the eggs, cream, crème fraîche, milk, caster sugar and vanilla together.

  3. 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.

  4. 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.

  5. 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.

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