Roasted Strawberry Brioche Pudding

1. 1

   Preheat the oven to 200u00b0C/390F and line a baking tray with aluminum foil that is double in length.

2. 2

   Place the strawberries, sugar and vanilla pod into the baking tray and fold the aluminum foil over.

3. 3

   Bake for 20 minutes or until the strawberries are soft and a syrup has formed.

4. 4

   Meanwhile, place the brioche into a baking dish.

5. 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. 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. 7

   Preheat the oven to 180u00b0C/350F and bake for approximately 45 minutes. Remove the aluminum foil and bake for a further 20 minutes uncovered.

8. 8

   Remove and allow to cool.

9. 9

   Serve warm or cold with a little cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.