Name: Strawberry and peach brioche pudding
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 100 gram dried strawberries; 100 gram dried peaches, cut into quarters; 1/3 cup (80ml) brandy; 10 slices (350g) brioche; 4 eggs, lightly beaten; 1/4 cup (55g) sugar; 2 cup (500ml) low-fat milk; 1 cup (250ml) light cream; 1 vanilla bean, split lengthways, seeds scraped; pure icing sugar, to dust

Ingredients

100 gram dried strawberries

100 gram dried peaches, cut into quarters

1/3 cup (80ml) brandy

10 slices (350g) brioche

4 eggs, lightly beaten

1/4 cup (55g) sugar

2 cup (500ml) low-fat milk

1 cup (250ml) light cream

1 vanilla bean, split lengthways, seeds scraped

pure icing sugar, to dust

Method

1.Preheat oven to 190°C (170°C fan-forced). Grease an 8 cup-capacity baking dish with butter. Soak dried fruit in brandy for 10 minutes.

2.Cut brioche into chunks. Place half of brioche over base of prepared dish. Top with two-thirds of fruit. Top with remaining brioche and fruit.

3.Whisk together egg and sugar. Place milk and cream in a pan on low. Stir in vanilla. Heat until almost simmering. Whisk into egg mixture. Strain over brioche and stand for 10-15 minutes.

4.Place baking dish in a baking pan. Add enough hot water to pan to come halfway up sides of dish. Bake for 45 minutes, until a knife inserted comes out clean. Dust with icing sugar to serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%