Strawberry Cheesecake Pudding

4-6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (2583.7 g)
  • Calories 8198
  • Total Fat - 101.7 g
  • Saturated Fat - 33.7 g
  • Cholesterol - 1184.9 mg
  • Sodium - 9156.7 mg
  • Total Carbohydrate - 1751.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1215.3 g
  • Protein - 70.2 g
  • Calcium - 894.7 mg
  • Iron - 21.3 mg
  • Vitamin C - 1168.4 mg
  • Thiamin - 1.1 mg

Step 1

Grease a shallow ovenproof dish (8-cup capacity).

Step 2

Place brioche in prepared dish and sprinkle with half the strawberries, reserving remaining strawberries for serving.

Step 3

Beat cream cheese in a medium bowl with an electric mixer until smooth and then add eggs, milk, cream, mixed spice and a 1/4 cup of the sugar and beat until combined and then pour into ovenproof dish, cover and refrigerate for 1 hour (this will allow the brioche to soak up the custard),

Step 4

Un-cover dish and sprinkle with remaining sugar and place dish in a large roasting pan and then add enough boiling water to pan to come halfway up the side of the dish.

Step 5

Cook in a moderately slow oven (160C) for about 50 minutes or until golden and set.

Step 6

Remove and let stand for 10 minutes and then serve hot pudding topped with reserved strawberries and whipped cream.

Tips & Variations


  • TIP - Brioche loaf is available from most major supermarkets. For a change, try serving with ice-cream.

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