Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream.
1.Preheat oven to 180°C. Grease shallow 2-litre (8-cup) ovenproof dish.
2.Butter one side of each brioche slice. Spread unbuttered side with jam, sprinkle with chocolate. Arrange brioche, butter-side up, overlapping slightly, in dish.
3.In a large bowl, whisk together eggs, sugar and milk. Pour over brioche and sprinkle with raspberries and any remaining chocolate.
4.Place dish in large baking dish; add enough boiling water to come halfway up side of dish. Bake about 55 minutes or until pudding sets. Remove pudding from baking dish; stand 5 minutes before serving.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.