White chocolate & raspberry brioche pudding

White chocolate & raspberry brioche pudding, a photo by MrsNightingalesSecretSpeakeasy on Flickr.

Ingredients:

150 ml double cream

150 ml whole milk

1 split vanilla pod

100g of white chocolate

2 egg yolks

60 g castor sugar

Approx. 5 slices of brioche

200g of raspberries (or blueberries, or both)



Method:

Preheat the oven to 200C. In an oven proof serving dish (a 7 “ dish with approx 2” depth will do nicely) place ripped up pieces of brioche, crusts upwards, to fill the dish. Scatter the raspberries pushing a few into the side, middle and bottom of the dish so that they are evenly distributed throughout.
Place the milk and cream into a saucepan with the seeds from the vanilla pod, and very gently bring to a steady simmer. Meanwhile, beat the eggs and sugar together until pale, in a separate bowl. Add the heated cream to the bowl and whisk. Return the combined mixture to the pan, add the chocolate broken into small pieces, and continue to whisk on a gentle heat until it thickens. Pour the chocolate custard onto the brioche and fruit, then bake in the oven for ten minutes or so, until the top is a wonderful golden colour.
 Serve immediately, and feel guilty but very satisfied!