White Chocolate Brioche Pudding

Ingredients:

1. 1 brioche loaf cut in to cubes 
2. 2 pun nets raspberries
3. 2 large packs of white chocolate buttons 
4. 3 eggs
5. 1tsp vanilla extract 
6. 500ml double cream
7. 75ml crème fraîche
8. Icing sugar

Method:
1. Butter a baking dish and spread a layer of brioche cubes then 2/3 of the raspberries on the bottom followed by 2/3 of the white chocolate buttons
2. Top with another layer of brioche then put the remaining raspberries and buttons in to the top of the pudding
3. In a bowl mix the eggs, cream, crème fraîche and vanilla essence to make custard and pour on top
4. Bake at 200°c (gas mark 6) for 25-30 minutes then remove and allow standing before sprinkling with some icing sugar and serving.