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Preheat oven to 300 degrees F. Lightly grease a 9 x 13 x 2 inch baking dish with butter.
Place the milk, cream, vanilla bean and seeds into a saucepan and bring to a boil. Whisk together sugar and the egg yolks in a bowl. Whisking constantly, gradually add the hot cream mixture. Strain over the brioche to remove the vanilla bean.
In a large bowl. Stir in bread cubes, white chocolate chips and raspberry then transfer to the baking dish.
Place the dish in a roasting pan. Pour hot water into roasting pan to come halfway up sides of the dish. Bake until just set and very light golden brown on top about 30 minutes.