roamingtaste.com » Where foreign and local combine

Roasted Strawberry Brioche Pudding

IMG_8925

Summer suddenly evaporated out of London this week, one minute we were all basking in the warmth of the sun in shorts and the next minute we had gloves on and were shivering from the brisk wind that has made itself comfortable. And with that the weather whining continues for the British.

When people who don’t live here talk about British people the weather is an always raised subject, it’s a popular theme throughout life and the theme of that weather theme is always whining. “It always rains.” It doesn’t actually. “It’s too hot.” When the summer is a good one, there is no such thing as too hot. “There is a huge storm coming.” Probably not huge on the scale of 1 – 10, but ok, calm down.

IMG_8916

And discussing this fascination or rather obsession with the weather with fellow foreigners it always comes up as a surprise of how much the weather can be discussed. Let’s be honest, when you meet someone and it’s slightly awkward the weather item on the list of conversation topics is usually tops because that’s a way to engage people virtually anywhere. But here, that’s a real way to connect with the spirit of what it means to be British.

I’m hoping this wind finds somewhere to settle and the sun has it’s chance to shine for another say, forever months, I’m not ready for all the layers and cold, maybe it will surprise all of us and come back.

Now, roasted strawberries, I really tried to go one summer without making roasted strawberries. I promise, I really really tried. But I came up with this recipe and it was too good to pass up. And I’m so glad I made it, this recipe is where vanilla shines and the strawberries taste amazing.

Roasted Strawberry Brioche Pudding
Roamingtaste
Serves 8

Ingredients:
1 1/2 cups strawberries, hulled and halved
1/4 cup superfine/caster sugar
1 teaspoon vanilla pod, finely chopped
180g brioche, chopped into bite-sized pieces
3/4 cup milk
2 eggs
1/4 cup superfine/caster sugar
1 teaspoon vanilla extract

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

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

IMG_8897

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

Meanwhile, place the brioche into a baking dish.

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.

IMG_8904

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.

IMG_8909

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.

Remove and allow to cool.

Serve warm or cold with a little cream.

IMG_8912

IMG_8914

Roasted Strawberry Brioche Pudding

Serving Size: 8

Roasted Strawberry Brioche Pudding

Ingredients

  • 1 1/2 cups strawberries, hulled and halved
  • 1/4 cup superfine/caster sugar
  • 1 teaspoon vanilla pod, finely chopped
  • 180g brioche, chopped into bite-sized pieces
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup superfine/caster sugar
  • 1 teaspoon vanilla extract

Instructions

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

    Recipe by Roamingtaste

    http://roamingtaste.com/roasted-strawberry-brioche-pudding/

    Send Usa message Share onfacebook Tweetto twitter Pin topinterest EmailSubscribe

    Your email is never published or shared. Required fields are marked *

    *

    *