Strawberry Cheesecake Pudding
February 27, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Grease a shallow ovenproof dish (8-cup capacity).
Place brioche in prepared dish and sprinkle with half the strawberries, reserving remaining strawberries for serving.
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),
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.
Cook in a moderately slow oven (160C) for about 50 minutes or until golden and set.
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.