• 6 thick slices brioche
    • 50g unsalted butter, softened
    • 4 eggs
    • 300ml thickened cream
    • ½ cup pure maple syrup
    • 1 tsp natural vanilla extract
    • 250g raspberries
    • ¼ cup icing sugar
    • 150g white chocolate, chopped
    • thick cream, to serve



1 Preheat oven to 180°C. Spread the brioche slices with butter, then cut into quarters. Combine the eggs, cream maple syrup and vanilla in a bowl and whisk until smooth. Toss the raspberries in icing sugar.

2 In four well-buttered one-cup individual baking dishes, build layers of brioche pieces, raspberries and white chocolate. Pour the custard mixture over, then set aside for 10 minutes. Bake for 25 minutes, until golden on top and just set in the middle. Serve warm with thick cream.