8 slices brioche loaf (about 275g), cut into 3cm pieces
250g punnet fresh strawberries, hulled, quartered
125g cream cheese, finely chopped, at room temperature
1 cup milk
¾ cup pure cream
1 teaspoon mixed spice
1/3 cup caster sugar
Sweetened whipped cream, to serve
Grease a shallow ovenproof dish (8-cup capacity).
Place brioche in prepared dish. Sprinkle with half the strawberries, reserving remaining strawberries for serving.
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.
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.
Cook in a moderately slow oven (160C) for about 50 minutes or until golden and set. Remove. Stand for 10 minutes.
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.