Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Raspberry, White Chocolate and Pecan Brioche Bake

by Suzanne Mulholland, The Batch Lady from The Batch Lady Grab and Cook

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.

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!

Read more Read less

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

Don't miss our spring eBook sale!

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.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week