Strawberry and rhubarb brioche pudding

Strawberry and rhubarb brioche pudding

By
From
Roasting Tray Magic
Serves
8
Cooking time
80 mins
Photographer
Faith Mason

This is old-fashioned bread and butter pudding really, made posh with brioche and a secret layer of baked fruit. Lush.

Ingredients

Quantity Ingredient
unsalted butter, for greasing
200g strawberries, hulled and halved
300g rhubarb, cut into 3-cm pieces
90g caster sugar
1 tablespoon cornflour
4 large eggs
400ml double cream
400ml milk
1 vanilla pod, split in half lengthways and seeds scraped out
1 orange, grated zested
1 large brioche loaf, cut into 1-cm slices

Method

  1. Preheat the oven to 170°C and lightly butter a 30 x 20 x 5-cm roasting tray or dish.
  2. Place the strawberries and rhubarb in the prepared tray, sprinkle over 40g of the sugar and the cornflour and toss to coat.
  3. Mix the eggs, cream, milk, the remaining sugar, the vanilla seeds and orange zest together in a jug.
  4. Working one slice at a time, dip the brioche into the cream mixture until thoroughly soaked and arrange on top of the fruit, slightly overlapping. Pour any of the remaining mixture over the top, and set aside for 15 minutes while the bread soaks.
  5. Bake for 40 – 45 minutes, or until puffed and golden.
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