Raspberry, white chocolate & pecan brioche bake

13 Mar, 2024 | Recipes

Recipe by Suzanne Mulholland; @thebatchlady

Serves 4 – 6

Prep time approx. 10 minutes

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Sticky honey salmon recipe served with greens and chili

This decadent brioche bake is so delicious, and the perfect weekend brunch for friends and family. Dust with icing sugar and add a dollop of Greek yoghurt, if you like. Yum!


  • 8 butter brioche rolls (approx. 280g)
  • 1 cup (130g) frozen or fresh raspberries
  • 120g white chocolate, cut into rough chunks
  • 1⁄2 cup (50g) pecans, roughly chopped
  • 4 eggs
  • 1⁄2 cup (120ml) double cream
  • 1 cup (240ml) whole milk 1⁄4 cup
  • (60ml) maple syrup
  • 1 tsp vanilla extract


1. Preheat the oven to 180°C.

2. Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing bowl and whisk with a fork.

3. Tear the brioche rolls into pieces and add to the mixing bowl along with the raspberries, the chunks of white chocolate and the chopped pecans.

4. Mix and leave to sit for 20 minutes.

5. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30–40 minutes, until golden.

Recipe from “The Batch Lady Grab and Cook” by Suzanne Mulholland
Photography by Andrew Hayes-Watkins

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