Start by preheating your oven to 350°F (175°C). Take all that glorious brioche bread and cube it into small pieces. Spread those cubed pieces in a large buttered casserole dish. This basic step lays the foundation for your pudding.

In a large bowl, whisk together the eggs, egg yolks, heavy cream, rich cream, milk, and sugar. Add in the chopped white chocolate, corn syrup, vanilla extract, and sea salt. Whisk vigorously until the mix is creamy and combined.

The white chocolate may not melt completely at this point, and that’s okay. You’ll get there.

Pour that luscious custard over the bread cubes. Don’t hesitate to give it a gentle toss. You want every piece of bread to soak up that custard goodness. Let it stand for at least 30 minutes. Ideally, you would let it sit overnight in the refrigerator. This patience pays off!

Cover the casserole with foil and bake for about 45-55 minutes, then remove the foil and bake for another 15-20 minutes, or until it’s puffed and golden brown. You’ll know it's ready when it’s just set in the middle.

While the pudding is baking, combine filtered water, frozen raspberries, sugar, lemon juice, and raspberry liqueur in a saucepan over medium-high heat. Bring it to a boil and reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally until it thickens. Strain through a fine mesh to remove seeds, and let it cool down.

Once the bread pudding is finished, let it cool slightly. Cut into squares and serve warm with a generous drizzle of raspberry sauce. A dollop of whipped cream is optional but, honestly, who am I kidding? It’s a necessity at this stage.