Method Preheat the oven to 190C/ Gas 5 Butter the sides of a large baking dish, approx 30 x 23cm Melt the butter and chocolate together and set aside Cut the brioche into thin slices Lay half the slices in the bottom of the dish Pour over half the butter and chocolate mixture and scatter over half the raspberries Pour over the bread and leave for as long as possible Ideally, make this pudding in the morning if it is needed for a dinner, or the night before if needed for aIngredients 9 slices, each 5mm/¼in thick, goodquality white bread, one day old, taken from a ;
Raspberry Bread And Butter Pudding With White Chocolate Recipe
