RASPBERRY, WHITE CHOCOLATE & PECAN BRIOCHE BAKE
Serves 4-6 Prep 5-10 minutes
INGREDIENTS
• 8 butter brioche rolls (around 275g/10oz)
• 130g/41/2oz frozen or fresh raspberries
• 120g/41/4oz white chocolate, cut into rough chunks
• 50g/2oz pecans, roughly chopped
• 4 eggs
• 120ml 41/4fl oz double cream
• 240ml/81/2fl oz whole milk
• 4 tbsp maple syrup
• 1 tsp vanilla extract
IF MAKING AHEAD TO FREEZE
1. Tear the brioche rolls into pieces and put them into a large labelled freezer bag along with the raspberries, chunks of white chocolate and chopped pecans.
2. Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing jug and whisk together with a fork, then pour into a freezer bag. Give everything a good mix and freeze it flat.
3. To cook in the oven: remove from the freezer and leave to fully defrost. Preheat the oven to 180°C, fan 160°C, gas 4. Pour everything into a lightly greased, medium-sized ovenproof dish and cook in the oven for 30-40 minutes until golden.
4. To cook in an air fryer: remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover with tin foil. Return to the air fryer for another 10-12 minutes until golden.
IF COOKING NOW
1. Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing bowl and whisk with a fork.
2. Tear the brioche rolls into pieces and add to the mixing bowl along with the raspberries, chunks of white chocolate and chopped pecans.
3. Mix together and leave to sit for 20 minutes.
4. To cook in the oven: preheat the oven to 180°C, fan 160°C, gas 4. Pour the mix into a lightly greased ovenproof dish and cook in the oven for 30-40 minutes until golden.
5. To cook in an air fryer: preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil. Return to the air fryer for another 10-12 minutes until golden.