Strawberry Brioche Bread And Butter Pudding

Strawberry Brioche Bread And Butter Pudding
3.2 from 6 ratings
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. Click here for more of our best bread pudding recipes.
  • 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
  1. Preheat oven to 400 degrees. Place the milk and cream in a saucepan over medium heat and cook until just boiling.
  2. 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.
  3. 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.
  4. Sprinkle with the sugar and bake for 20–25 minutes or until golden.