Preheat oven to 180°C.
Butter one side of each brioche slice, spread jam on the other. Pack into ramekins; press a few fresh or frozen raspberries in between the slices.
Place the eggs, milk, cream, syrup, vanilla and chocolate in a jug, whisk.
Pour over the egg mixture and allow to stand for 15 min.
Brush bread ‘tops’ with remaining jam and sprinkle over Demerara sugar. Place ramekins in a bain-marie, pour in hot water until half-submerged, bake for 30 min, or until crispy and set.
Dust with icing sugar; drizzle with syrup; sprinkle with berries.
Words and image:Fairlady magazine
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