Strawberry Cheesecake Pudding
Recipe: #34414
February 27, 2020
Categories: Desserts, Puddings, Eggs, Strawberry, Valentine's Day, Oven Bake, Vegetarian, Heavy Cream, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4-6 servings
Ingredients
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 by Step Method
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
- TIP - Brioche loaf is available from most major supermarkets. For a change, try serving with ice-cream.
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