Recipes>Raspberry Recipes
Raspberry, White Chocolate and Pecan Brioche Bake
by Suzanne Mulholland , The Batch Lady from The Batch Lady Grab and Cook
Easy
Serves 4-6
Whip up this easy brioche bake for a crowd-pleasing brunch dish or prep in advance and pop in the freezer for a low effort weekend breakfast in the future.
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From the book
The Batch Lady Grab and Cook
Suzanne Mulholland, The Batch Lady
The Batch Lady Grab and Cook
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Introduction
This decadent brioche bake is so delicious, and the perfect weekend brunch for friends and family! Dust with icing sugar and add a dollop of Greek yoghurt, if you like. Yum!
Tags
Ingredients
| 8 (approx. 280g) | butter brioche rolls |
|---|---|
| 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 |
Method
If making ahead to freeze
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.
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.
Oven
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 30–40 minutes, until golden.
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 well with tin foil. Return to the air fryer for another 10–12 minutes, until golden.
If cooking now:
Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing bowl and whisk with a fork.
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.
Mix and leave to sit for 20 minutes.
Oven
Preheat the oven to 180°C. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30–40 minutes, until golden.
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.
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Ingredients
Method
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