Strawberry Brioche Bread And Butter Pudding
Strawberry Brioche Bread And Butter Pudding
Bread pudding perfectly embodies the true spirit of casseroles, elevating everyday ingredients in a baking dish until they are transformed into something far greater than their individual parts. This delicious dessert casserole from Donna Hay’s new cookbook Donna Hay: The New Classics takes buttery brioche bread and fresh strawberries and transforms them into something truly divine.
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Servings
6
servings
Ingredients
- 2 cup milk
- 2 cup heavy cream
- 8 egg yolks
- ½ cup caster (superfine) sugar
- 2 teaspoon vanilla extract
- 7 ounce brioche loaf, sliced
- ¼ cup currants
- 1½ pounds strawberries, hulled and halved
- ¼ raw sugar
Directions
- Preheat oven to 400 degrees. Place the milk and cream in a saucepan over medium heat and cook until just boiling.
- Remove the pan from the heat and set it aside. Place the egg yolks, sugar, and vanilla in a bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine the two.
- Arrange the brioche slices in the base of a lightly greased 8-inch baking dish. Pour the custard over the brioche and top with the currants and strawberries.
- Sprinkle with the sugar and bake for 20–25 minutes or until golden.