Creamy raspberry, white chocolate and pecan brioche bake - The Jewish Chronicle
Double cream and white chocolate make this dairy delight a wonderful milky pudding to make today or freeze ahead
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
Ingredients
- 8 butter brioche rolls (approx. 280g)
- 1 cup (130g) frozen or fresh raspberries
- 120g white chocolate, cut into rough chunks
- ½ cup (50g) pecans, roughly chopped
- 4 eggs
- ½ cup (120ml) double cream
- 1 cup (240ml) whole milk
- ¼ cup (60ml) maple syrup
- 1 tsp vanilla extract
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