Roasted Strawberry Brioche Pudding

December 14, 2014
Author Notes

A fruity brioche pudding, perfect for brunch or dessert. —Sylvie @ Roamingtaste

  • Serves 8
  • 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
In This Recipe
  1. Preheat the oven to 200°C/390F and line a baking tray with aluminum foil that is double in length.
  2. Place the strawberries, sugar and vanilla pod into the baking tray and fold the aluminum foil over.
  3. Bake for 20 minutes or until the strawberries are soft and a syrup has formed.
  4. Meanwhile, place the brioche into a baking dish.
  5. 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.
  6. 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.
  7. 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.
  8. Remove and allow to cool.
  9. Serve warm or cold with a little cream.

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