I hope everyone had the most incredible Christmas Day yesterday with their family, ours was wonderful with our adorable new puppy Kora and being able to spend some lovely time with our family. Ben and I hosted breakfast at our place for his family and I served this delicious Strawberry Brioche Bread & Butter Pudding for dessert, and thankfully there is still some left over - there is honestly nothing better then grazing at Christmas Day leftovers on Boxing Day. I would love to know how your Christmas Day was. x
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Strawberry Brioche Bread & Butter Pudding

 2 cups (500ml) milk
2 1/2 cups (625ml) single cream
8 egg yolks
1/2 cup (110g) caster sugar
2 teaspoons vanilla essence
Brioche loaf, sliced
1/4 cup (40g) currants
750g strawberries, hulled and halved
1/4 cup (55g) brown sugar
Preheat oven to 200°C place the milk and cream in a medium saucepan over medium heat and cook until just boiling. Remove from the heat and set aside. Place the egg yolks, caster sugar and vanilla in a bowl and whisk to combine. Gradually whisk the warm milk into the egg mixture to combine. Arrange the brioche slices in the base of a lightly buttered 8 cup-capacity (2 litre) baking dish. Sprinkle some strawberries and currants between the slices, then pour over the custard mixture and top with the rest of the strawberries and currants. Sprinkle with brown sugar and bake for 20-25min or until golden.


This recipe is so easy and whats great is you can make it the night before and wrap the baking tray in tin foil and refrigerate over night so all the delicious flavors will soak into the brioche!