A modern twist on a tradition sweet and luscious dessert.
1hr 20min Cooking Time
1 brioche loaf (cut into 1cm slices)
1/2 cup raspberry jam
2 tablespoons rose water
50g unsalted butter (softened)
1/2 cup caster sugar
300ml pure cream
1 teaspoon vanilla bean extract
Fresh raspberries and rose Turkish delight to serve
Icing sugar to dust
Grease a medium sized baking dish and preheat the oven to 180 degrees celsius.
In a bowl combine the raspberry jam and rose water.
Apply a layer of butter and jam mixture to each of the brioche slices, and arrange them in the baking dish.
Whisk together the eggs, sugar, cream, milk and vanilla in a bowl until just combined. Pour over the brioche, then stand for 30 minutes to allow the mixture to soak in.
Bake the pudding for 40 minutes or until just set. Dust with icing sugar, and sprinkle with chopped up Turkish delight and fresh raspberries to serve.