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.
- 2 Cups milk
- 2 Cups heavy cream
- 8 egg yolks
- ½ Cup caster (superfine) sugar
- 2 Teaspoons vanilla extract
- 7 Ounces brioche loaf, sliced
- ¼ Cup currants
- 1½ pounds strawberries, hulled and halved
- ¼ raw sugar
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.