Good Housekeeping//Hearst Owned

White chocolate bread pudding

Name: White chocolate bread pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 425 mL (14fl oz) whole milk; 425 mL (14fl oz) double cream; 1 vanilla pod, halved lengthways; 1 medium egg; 4 medium egg yolks; 100 g (3 1/2oz) caster sugar; 400 g brioche loaf, sliced; 50-75 g (2-3oz) white chocolate, to taste, finely chopped; 100 g (3 1/2oz) fresh or frozen raspeberries; Icing sugar, to dust

Rich and sweet, punctuated with sharp berries - the perfect end to a meal.

By The GH Kitchen TeamPublished: 04 October 2013

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Preparation Notes: plus soaking

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

581

Ingredients

425 ml (14fl oz) whole milk
425 ml (14fl oz) double cream
1 vanilla pod, halved lengthways
1 medium egg
4 medium egg yolks
100 g (3 1/2oz) caster sugar
400 g brioche loaf, sliced
50-75 g (2-3oz) white chocolate, to taste, finely chopped
100 g (3 1/2oz) fresh or frozen raspeberries
Icing sugar, to dust

Directions

1. Step 1
  Preheat oven to 160° (140°) mark 4. Pour milk and cream into a pan, add the vanilla pod and bring just to the boil whisking to encourage the seeds out of the pod). Take off heat.
2. Step 2
  Beat together whole egg, yolks and caster sugar. Gradually add the hot milk mixture, whisking constantly. Remove vanilla pod.
3. Step 3
  Arrange brioche in a rough 2.1 litre (33/4 pint) fairly shallow ovenproof dish, overlapping the slices. Dot over (and between the slices) the white chocolate chunks and raspberries. Carefully pour over of the custard mixture, press down lightly on the bread to immerse slightly and leave to soak for 20min.
4. Step 4
  Bake for 30-35min or until the custard is just set (check in the middle between the slices). Dust with icing sugar and serve immediately with cream.

Per Serving:

Calories: 581
Fibre: 1 g
Total carbs: 46 g
Sugars: 23 g
Total fat: 41 g
Saturated fat: 22 g
Protein: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time