Strawberry Bread and Butter Pudding
- 6 egg yolks
- 200ml castor sugar
- 250ml milk
- 500ml cream
- 1 vanilla pod, split lengthways and scraped
- 1 large brioche loaf, sliced into 2cm thick slices and lightly buttered
- 500g strawberries, hulled and halved
- 5 tbsp. currants
- 5 tbsp. brown sugar
Preheat the oven to 200°C.
Whisk the egg yolks and castor sugar in a large mixing bowl.
In a saucepan, scald the milk and cream with the vanilla pod.
Remove the pod.
Gradually whisk the warm milk mixture into the egg mixture to form a custard.
Arrange the brioche slices in the base of a lightly buttered baking dish. Sprinkle a few strawberries and currants around and between the slices, and then pour over the custard mixture and top with the remaining strawberries and currants. Sprinkle with brown sugar and bake for 20 to 25 minutes, or until golden.
Serve with extra fresh strawberries.