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  • Sarah Rainey

Warming brioche bake

In my house, Sunday afternoons are for baking. And nothing ticks the Sunday afternoon baking box better than this warming brioche bake: stodgy, hearty, perfect fare for finishing off a roast dinner or setting you up for the week ahead.

So shake off those Sunday blues and fill the house with delicious aromas of crisp, toasty brioche pudding. You'll be dreaming of this one for months to come.

Serves 6


8 slices of brioche (approx 250g)

1 x 400ml can of coconut milk

3 egg yolks


Preheat the oven to 200C/Fan 180C. Grease a round pie dish (approx 24cm diameter) with a little butter. Cut the brioche slices diagonally to make them into triangles, and arrange them around the outer edge of the pie dish, and then in concentric circles inwards, working towards the middle until the dish is completely full.

Whisk the egg yolks into the coconut milk until thick and creamy. Pour this over the brioche in the dish and bake for 20 minutes until the custard is bubbling and the brioche crisp and golden at the edges. Serve hot, with stewed or fresh fruit. It will keep in the fridge for 2-3 days.

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