Its strawberry season in the UK and strawberries work well with cinnamon. This is a luxurious bread pudding, especially if you add the Cointreau and serve it with extra cream.
Photographed today in natural light.
Ingredients
12 thick slices of brioche cut into triangles (approx. 200g)
Approx.16 strawberries, depending on size, halved.
30 g butter
250 ml double cream
250 ml milk
3 large eggs
50 g caster sugar
3 tbsp Cointreau (optional)
2 heaped tsp ground cinnamon
1/2 tsp salt
Icing sugar to dust
Method
Heat the oven to 180 C.
Gently heat the cream, milk and sugar, cinnamon and salt in a saucepan until sugar dissolves. Allow to cool.
Beat the eggs and whisk into the cream and milk.
Butter a baking dish generously and arrange the brioche, overlapping the triangles.
Tuck in most of the strawberry halves and drizzle over the Cointreau. Lave to soak for 20 mins.
Pour over the cream custard mixture.
Bake for 30 - 40 minutes until the custard is set and the brioche has browned at the edges.
Allow to cool slightly and dust with icing sugar.
Serve with extra cream, if desired.
Ingredients
12 thick slices of brioche cut into triangles (approx. 200g)
Approx.16 strawberries, depending on size, halved.
30 g butter
250 ml double cream
250 ml milk
3 large eggs
50 g caster sugar
3 tbsp Cointreau (optional)
2 heaped tsp ground cinnamon
1/2 tsp salt
Icing sugar to dust
Method
Heat the oven to 180 C.
Gently heat the cream, milk and sugar, cinnamon and salt in a saucepan until sugar dissolves. Allow to cool.
Beat the eggs and whisk into the cream and milk.
Butter a baking dish generously and arrange the brioche, overlapping the triangles.
Tuck in most of the strawberry halves and drizzle over the Cointreau. Lave to soak for 20 mins.
Pour over the cream custard mixture.
Bake for 30 - 40 minutes until the custard is set and the brioche has browned at the edges.
Allow to cool slightly and dust with icing sugar.
Serve with extra cream, if desired.
Last edited: