1 packet 10 mini brioche or 1 brioche loaf
150g/5½ oz white chocolate, chopped
300g/10½ oz fresh or frozen raspberries
55g/2oz caster sugar (powder sugar)
1 tbsp plain flour
500ml/18 fl oz sour cream or crème fraiche (half fat if desired!)
½ tsp vanilla essence
2 tbsp icing sugar
Preheat oven to 200°;C/400°F/gas mark 6.
Layer the slices of brioche or cut into small pieces. Coarsely chop chocolate.
Place half of Brioche in a deep sided pie dish. Sprinkle with half of chopped white chocolate and half of raspberries and then repeat with a top layer.
If you’re using frozen raspberries pop in a microwave oven for 3 minutes.
Mix the sugar and flour. Whisk together sour cream/crème fraiche, eggs and vanilla essence. Pour evenly over the top.
Bake for 25-30 minutes or until golden brown and set in the centre. Leave to cool for 10 minutes. Sprinkle with icing sugar for extra wow factor and sweetness
Delicious served with ice cream or cream.