Baked brioche pudding
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.