Strawberry and brioche pudding: sweet harvesting recipe

The pastry is delicious especially if it is homemade, but it has the disadvantage that it dries quickly and is not tender like the first day. That is what happened to me with some brioches, which in this case were bought, and that I was sorry not to take advantage of, so since we are in strawberry season it occurred to me to use them to prepare this delicious strawberry and brioche pudding.

With just a little while in the oven we get an exquisite dessert, especially easy even for the most inexperienced in baking, which is also a fantastic recipe for use and very versatile to be able to just change the fruit of the filling, vary its flavor.


For 4 people
  • Brioche or Swiss from the day before 4
  • Strawberry jam 10 teaspoons
  • Strawberry 12
  • Liquid cream 180 ml
  • Milk 180 ml
  • Sugar, 4 tablespoons
  • Vanilla extract, 1 tsp
  • Egg 3
  • Icing sugar to decorate
  • Butter to grease the mold

How to make strawberry and brioche pudding

Difficulty: easy
  • Total time 50 m
  • Elaboration 15 m
  • Cooking 35 m

We will start by preheating the oven to 180ºC with heat up and down. We wash and chop the strawberries into thin slices, and the brioches into slices.

Next we are smearing the brioche slices on one side with strawberry jam. We grease a refractory tray with the butter and place the brioche slices standing, one behind the other, inserting the strawberry slices between them.

In a tall jar, beat the cream, milk, eggs, sugar and vanilla if you wish to add it, and add the mixture over the slices of brioche and fruit. Bake for thirty-five minutes or until we see it golden.

What to accompany the strawberry and brioche pudding

In general, this strawberry and brioche pudding is usually taken at room temperature or even warm. Simply sprinkled with icing sugar we have at our disposal a simple, but very special dessert or snack.

Tags:  Vegetables And Legumes Meats And Birds Desserts 

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