Loire wine tour lunches – Easy Raspberry & White Chocolate Brioche Pudding

An easy pud that we serve as part of our Loire wine tour lunches. Come and taste it here in the Loire for yourself as part of day’s wine tasting in the Loire valley.

The weather has been dire here in the Loire valley this Spring.  Spring – has there been a Spring?  It seems like  we are still in Winter – our neighbours lit their fire yesterday and it’s the last day in May!  As for us, we are stoically carrying on, wearing our thermals and cooking hot puddings to keep the cold at bay.  Which brings me on to raspberry & white chocolate brioche pudding.  A sort of posh bread and butter pudding with a slightly French twist.  It’s such an easy dessert, anyone can make it and it feels decadent too. I made it yesterday for a group of cyclists that braved 45kms in the driving rain to join us for a wine tasting lunch.

You’ll need:

  • A brioche loaf
  • Raspberries (fresh is best but frozen ones are absolutely fine too)
  • 1 or 2 bars of good quality white chocolate (depending upon how greedy you are feeling)
  • Creme fraiche (I used about 650ml on this occasion and 4 eggs – one large pot and just over half a little one)
  • Eggs (2 per 10fl oz/half pint)
  • Vanilla sugar (optional)

So, you cut your brioche into squares and into a buttered ovenproof dish you put half of them. Scatter over half your raspberries and then half your white chocolate. Repeat this process a second time using the remaining brioche, raspberries and chocolate.  Beat the eggs and add the creme fraiche (or sour cream or even normal cream) add a little vanilla sugar to taste.  If you don’t like your puddings super sweet only add a touch or even none at all.  Pour this mixture over the prepared pudding making sure that all the squares are covered by the cream and then pop in the oven at 190°C for about 20 mins/half an hour until golden on top.

This really is a trial and error pud – if you use more brioche the resulting pud will be more stodgy and if you use less you will get a softer more custardy pud that is moister.  Either way serve with more pouring cream or creme anglaise.  Et voila!  Couldn’t be more simple eh?