Author Notes: A fruity brioche pudding, perfect for brunch or dessert. —Sylvie @ Roamingtaste
Serves: 8
Ingredients
-
1 1/2
cups strawberries, hulled and halved
-
1/4
cup superfine sugar
-
1
teaspoon vanilla pod, finely chopped
-
1/3
pound brioche, chopped into bite-sized pieces
-
3/4
cup milk
-
2
eggs
-
1/4
cup superfine sugar
-
1
teaspoon vanilla extract
Directions
- Preheat the oven to 200°C/390F and line a baking tray with aluminum foil that is double in length.
- Place the strawberries, sugar and vanilla pod into the baking tray and fold the aluminum foil over.
- Bake for 20 minutes or until the strawberries are soft and a syrup has formed.
- Meanwhile, place the brioche into a baking dish.
- Remove the strawberries from the oven and spoon the strawberries between the brioche. There should be approximately 1/2 cup strawberry syrup remaining on the foil, add the milk, eggs, sugar and vanilla extract into a bowl with the syrup and whisk until combined.
- Pour over the brioche and strawberries and ensure the mixture is evenly covered. Cover with aluminum foil and place in the refrigerator for an hour minimum.
- Preheat the oven to 180°C/350F and bake for approximately 45 minutes. Remove the aluminum foil and bake for a further 20 minutes uncovered.
- Remove and allow to cool.
- Serve warm or cold with a little cream.