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Strawberry Brioche Bread and Butter Pudding

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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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Ingredients

  • 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

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.

Nutritional Facts
Servings6
Calories Per Serving599
Total Fat39g60%
Sugar34gN/A
Saturated22g100%
Cholesterol329mg100%
Protein11g22%
Carbs53g18%
Vitamin A454µg50%
Vitamin B120.9µg14.9%
Vitamin B60.2mg10.3%
Vitamin C67mg100%
Vitamin D3µg1%
Vitamin E2mg9%
Vitamin K6µg7%
Calcium221mg22%
Fiber3g14%
Folate (food)84µgN/A
Folate equivalent (total)104µg26%
Folic acid12µgN/A
Iron2mg12%
Magnesium38mg10%
Monounsaturated12gN/A
Niacin (B3)2mg11%
Phosphorus257mg37%
Polyunsaturated3gN/A
Potassium454mg13%
Riboflavin (B2)0.5mg29.5%
Sodium201mg8%
Sugars, added17gN/A
Thiamin (B1)0.3mg17.9%
Zinc1mg9%