We’ve taken the traditional bread and butter pudding and given it a modern twist by using brioche and raspberries. Perfect for casual winter weekend dinner parties.
8 slices brioche
½ cup Nestlé Top ‘n’ Fill Caramel
1 cup raspberries
¼ cup caster sugar
2 tsp vanilla extract
1½ cups pouring cream
1 cup milk
icing sugar, for dusting
custard, to serve
1 Preheat oven to 180°C. Spread one side of each brioche slice with caramel and arrange (see picture) into a 8-cup-capacity baking dish; scatter with raspberries.
2 Place eggs and sugar in a bowl and whisk until pale and thick. Add vanilla, cream, and milk and whisk to combine. Pour over brioche, cover with foil, and bake for 20 minutes.
3 Remove foil and bake for another 15-20 minutes, or until golden and puffed. Dust with icing sugar and serve with custard.