Name: Baked brioche pudding with maple syrup and raspberries
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 bread mini brioche, sliced, toasted; 3 Tbs butter softened; 3 Tbs jam raspberry; 4 eggs beaten; 1 cup milk; 1/2 cup cream; 1/4 cup maple syrup; 1 tsp vanilla extract; 50 g white chocolate grated; 1 cup raspberries fresh or frozen; demerara sugar; icing sugar to dust; syrup maple, for drizzling; raspberries fresh, to garnish

Recipe Disclaimer

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Ingredients (14)

4	bread — mini brioche, sliced, toasted
3 Tbs	butter — softened
3 Tbs	jam — raspberry
4	eggs — beaten
1 cup	milk
1/2 cup	cream
1/4 cup	maple syrup
1 tsp	vanilla — extract
50 g	white chocolate — grated
1 cup	raspberries — fresh or frozen
	demerara sugar
	icing sugar — to dust
	syrup — maple, for drizzling
	raspberries — fresh, to garnish

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Method:

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.

To serve:
Dust with icing sugar; drizzle with syrup; sprinkle with berries.

Words and image:Fairlady magazine

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