Ingredients
8 slices brioche loaf (about 275g), cut into 3cm pieces
250g punnet fresh strawberries, hulled, quartered
125g cream cheese, finely chopped, at room temperature
5 eggs
1 cup milk
¾ cup pure cream
1 teaspoon mixed spice
1/3 cup caster sugar
Sweetened whipped cream, to serve
Method
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Grease a shallow ovenproof dish (8-cup capacity).
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Place brioche in prepared dish. Sprinkle with half the strawberries, reserving remaining strawberries for serving.
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Beat cream cheese in a medium bowl with an electric mixer until smooth. Add eggs, milk, cream, mixed spice and ¼ cup of the sugar. Beat until combined. Pour into ovenproof dish. Cover. Refrigerate for 1 hour.
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Un-cover dish. Sprinkle with remaining sugar. Place dish in a large roasting pan. Add enough boiling water to pan to come halfway up the side of dish.
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Cook in a moderately slow oven (160C) for about 50 minutes or until golden and set. Remove. Stand for 10 minutes.
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Serve hot pudding topped with reserved strawberries and whipped cream.
TIP! Brioche loaf is available from most major supermarkets. For a change, try serving with ice-cream.
