White Chocolate & Cranberry Bread Pudding

Prep time: 45 mins | Serves: 4

Ingredients:

• 300g brioche or soft white bread, torn into chunks

• 100g dried cranberries

• 120g white chocolate, chopped

• 300g whole milk

• 200g double cream

• 80g caster sugar

• 2 eggs (100g)

• 1 tsp vanilla extract (5g)

• Zest of 1 orange (5g)

• 10g butter (for greasing)

• 4g sea salt

Method:

1. Preheat your oven to 180°C and lightly butter a baking dish.

2. Scatter the torn brioche into the dish, followed by the dried cranberries and chopped white chocolate.

3. In a saucepan, gently heat the milk, cream, sugar, salt, vanilla and orange zest until warm (not boiling), stirring to dissolve the sugar.

4. Beat the eggs in a bowl, then slowly pour the warm mixture over the eggs while whisking to create a smooth custard.

5. Pour the custard evenly over the bread, making sure everything is soaked. Let it sit for 5 minutes so the brioche absorbs all that goodness.

6. Bake for 30–35 minutes until golden on top and just set with a slight wobble in the centre.

7. Serve warm with extra cream, custard or a dusting of icing sugar if you fancy.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the white chocolate molten and the brioche fluffy.