Raspberry and Chocolate Brioche & Butter Pudding

Instant Love:

The inspiration for this recipe comes from the lovely Lotte Duncan's book and my friend Lynda's idea. I have used the raspberry on this occasion but Grenadine, Sour Cherry or Blackcurrant work really well also. It is so simple and so delicious that I finished the cold leftover with my friend George for breakfast.

Ingredients: Serve 4 (large) or 6 (medium portions)

  • Blossoms raspberry syrup 
  • Brioche loaf thickly sliced
  • 40gr Sugar
  • 50gr Butter (melted)
  • 500ml Milk
  • 2 Eggs
  • 100gr Dark chocolate chunks
blossoms syrup raspberry dessert


Preheat the oven to 180°C/gas mark 4.

Drizzle Blossoms syrup on the slices of brioche and arrange them in overlapping rows in your dish lined with baking paper. Sprinkle the chocolate chunks between slices and on top.
Beat the sugar and the eggs together then add the butter and the milk. Pour the mixture over the brioche and leave it to soak in for 15 minutes. Bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy.

Serve warm with ice cream, cream or custard. It is such a quick recipe, I often make it on Sundays when my girls come back from playing hockey in the cold and need instant gratification.

Aude Dupont Dudley

Blossoms Syrup