Name: Raspberry brioche pudding
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 ml pure cream plus extra to serve; 1 cup milk (250 ml); 1 tsp vanilla paste; ½ cup caster sugar (110 g); 300 g brioche bread; 300 g box frozen raspberries; 4 eggs

Raspberry brioche pudding

An elegant version of bread and butter pudding that ups the wow factor by using brioche. This would make a lovely addition to a breakfast or brunch buffet table - as well as dessert any time.

An elegant version of bread and butter pudding that ups the wow factor by using brioche. This would make a lovely addition to a breakfast or brunch buffet table – as well as dessert any time.

Ingredients

300 ml pure cream plus extra to serve

1 cup milk (250 ml)

1 tsp vanilla paste

½ cup caster sugar (110 g)

300 g brioche bread

300 g box frozen raspberries

4 eggs

Method

1.Place cream, milk, paste and half the sugar in a small saucepan. Stir over a medium heat until sugar is dissolved and mixture is hot. Remove from heat. Transfer to a bowl. Cool.

2.Cut bread into 2cm-thick slices. Cut each slice diagonally in half.

3.Place raspberries and remaining sugar in a medium bowl. Toss to coat. Scatter half the raspberries over base of a rectangular ovenproof dish (8-cup capacity). Arrange bread over top. Sprinkle remaining raspberries over bread, tucking some in between layers.

4.Whisk eggs into cooled cream mixture. Pour over bread. Stand for 10 minutes, or until cream mixture has soaked in.

5.Place dish in a large roasting pan. Pour enough boiling water into pan to come halfway up sides of the dish.

6.Cook in a moderate oven (180C) for about 25 minutes, or until egg mixture has set and top is crisp and golden. Stand for 10 minutes.

7.Serve warm with dollop cream.

Chantal Walsh