White chocolate, raspberry, almond, rose + vanilla

White chocolate, raspberry, almond, rose + vanilla

Chefs Eat Toasties Too
Brendan Homan

White chocolate. Almond. Raspberry. Rose. Back up the truck – I’m there! Delicate and delicious, this coming together of great flavours makes for a beautiful toast dish. You’ll be coming back to this again and again.


Quantity Ingredient
4 2 cm thick slices of brioche
60g raspberry jam
160g unsalted butter, softened
pinch salt flakes
2 vanilla beans, seeds scraped
160g icing sugar, plus extra for dusting
160g ground almonds
2 eggs
2 tablespoons rosewater
80g white chocolate melts (buttons)
125g raspberries, halved


  1. Lightly toast the brioche slices on both sides using a toaster and spread the jam evenly on one side of each slice.
  2. Place the butter, salt, scraped vanilla seeds and icing sugar in the bowl of a freestanding electric mixer fitted with the paddle attachment. Mix the ingredients together on low speed for 5 minutes before scraping the inside of the bowl down with a spatula to ensure the butter is evenly distributed. Add the ground almonds and mix again on low speed for 5 minutes. Scrape the bowl down again and mix for a further minute before adding the eggs. Mix for a couple of minutes, then add the rosewater and mix to combine. Transfer to a piping (icing) bag fitted with a plain nozzle.
  3. Preheat the oven to 180°C.
  4. Sprinkle the chocolate melts onto the jam. Pipe the almond cream evenly on top, covering the chocolate melts. Place the four completed slices of bread on a baking tray lined with baking paper and chill in the refrigerator for 10 minutes.
  5. Remove the bread from the refrigerator and add the halved raspberries, pushing them into the almond cream. Bake the slices in the oven for 30 minutes until golden brown. Remove from the oven and dust with icing sugar before serving immediately.

Pro tips

  • I’ve used delicious Barry Callebaut chocolate melts (buttons) here, but any goodquality white chocolate will do. Omit the rosewater if you’re not keen.
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