Baked brioche pudding

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 4 mini brioches, sliced and toasted

    3 tbsp butter, softened

    3 tbsp raspberry jam

    1 cup fresh raspberries, or frozen raspberries, defrosted

    4 eggs, beaten

    1 cup milk

    ½ cup cream

    ¼ cup maple syrup

    1 tsp vanilla extract

    50g white chocolate, grated

    Demerara sugar, to sprinkle

    Icing sugar, for dusting

    Maple syrup, for drizzling

    Fresh raspberries, to garnish


  • Preheat oven to 180°C. 

    Butter one side of each brioche slice, spread jam on the other.

    Pack into ramekins; press a few raspberries in between the slices.

    Place the eggs, milk, cream, syrup, vanilla and chocolate in a jug, whisk.

    Pour the egg mixture into the ramekins and allow to stand for 15 minutes.

    Brush bread ‘tops’ with remaining jam and sprinkle sugar over.

    Place ramekins in a bain-marie, pour in hot water until half-submerged, bake for 30 minutes, or until crispy and set. To serve, dust with icing sugar, drizzle syrup, sprinkle berries.