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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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  • 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
  • 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.