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White Chocolate and Raspberry Brioche Pudding

We always have white chocolate buttons in the cupboard (unless Josh has scoffed them!) and thanks to being married to a baker, brioche! But this loaf can stale quite quickly. When it does don’t throw it away as it is your secret weapon when making this yummy indulgent pudding. Because of its high butter content there is no need to butter the bread in my take on bread-and butter pudding.

Credit: Alex Hollywood.  Recipe taken from Cooking Tonight by Alex Hollywood (Hodder & Stoughton £25)

Serves 4-6



White Chocolate and Raspberry Brioche Pudding


  • 3 large eggs
  • 300ml double cream
  • 300ml creme fraiche
  • a little vanilla extract
  • 100ml milk
  • 1tbsp caster sugar
  • 1 x 600g brioche loaf
  • 120g white chocolate buttons (you can use dark or milk instead)
  • around 300g raspberries


  • Preheat the oven to 170C/Gas mark 3.
  • Lightly whisk the eggs, cream, creme fraiche, milk, caster sugar and vanilla together.
  • 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.
  • 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.
  • Once cooked remove from the oven and serve warm with cream or custard.