Raspberry, White Choc & Pecan Brioche Bake
YOU WILL NEED:
◻ 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
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, the chunks of white chocolate and the chopped pecans. 2
Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing jug. Whisk together with a fork, then pour into the freezer bag. Give everything a good mix and freeze flat. 3 To oven cook, remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Pour everything into a lightly greased, medium-sized ovenproof dish and place in the oven for 30 to 40 minutes. Cook until golden. 4
To air fry, 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 the dish and cover well with tin foil. Return to the air fryer for another 10 to 12 minutes and cook 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, the chunks of white chocolate and the chopped pecans. 3
Mix and leave to sit for 20 minutes. To oven cook, preheat the oven to 180°C. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30 to 40 minutes. Cook until golden. 4 To air fry, 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 10 to 12 minutes and cook until golden.