Raspberries Chocolate Bread Pudding

Number of Servings: 6

- 250g brioche cut into cubes
- 150g fresh raspberries
- 500ml unsweetened soy milk
- 3 tbsp unsweetened cocoa powder
- 60g light brown sugar
- 1tsp vanilla extract
- 1/2tsp ground cinnamon
- 4 eggs

1. Place brioche cubes evenly onto a 23cm round casserole dish. Arrange raspberries on the top.

2. Whisk together all other ingredients to form a smooth custard.

3. Pour custard over brioche cubes and raspberries. Make sure everything is fully covered in custard.

4. Let it sit for 1 hour.

5. Bake in preheated oven at 180C for 1 hour.

6. Serve warm, at room temperature, or chilled.

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