• Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing bowl and whisk with a fork.
• 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.
• Mix and leave to sit for 20 minutes.
• To cook in an oven: preheat the oven to 180°C. Pour the mix into a lightly greased ovenproof dish and place in the oven for 30–40 minutes, until golden.
• To cook in an air fryer: preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil.
• Return to the air fryer for another 10–12 minutes, until golden.
  
  To prepare and freeze ahead:
• Tear the brioche rolls into pieces and put them into a large, labelled freezer bag along with the raspberries, the chunks of white chocolate and the chopped pecans.
• Put the eggs, double cream, milk, maple syrup and vanilla extract into a mixing jug. Whisk together with a fork, then pour into the freezer bag. Give everything a good mix and freeze flat.
  When you are ready to make it:
• If baking in the oven: Remove from the freezer and leave to fully defrost. Preheat the oven to 180°C. Pour everything into a lightly greased, medium-sized ovenproof dish and place in the oven for 30–40 minutes, until golden.
• If baking in the air fryer: Remove from the freezer and leave to fully defrost. Preheat the air fryer to 180°C. Pour the mix into a lightly greased air fryer-safe dish and cook for 10 minutes, then remove and cover well with tin foil. Return to the air fryer for another 10–12 minutes, until golden.

Recipe adapted from The Batch Lady, Grab and Cook (Ebury Press)