Move over one-pot, this is the easiest way to make fast, tasty meals in the oven. You can make entire family dinners just in a sheet pan—everything from risotto to roasted vegetable salads to Mediterranean chicken, and of course, delectable cakes.
Sue Quinn is the expert at simple, economical family cooking and her recipes cover every meal of the day—all in one tray. With straightforward instructions and no-nonsense tips and tricks for getting the most flavour out of your cooking, not only will you have everyday meal solutions but less mess in the kitchen afterwards!
Strawberry and Rhubarb Brioche Pudding
Serves: 8 | Takes: 1 hour 20 minutes
This is old-fashioned “bread and butter pudding” really, made posh with brioche and a secret layer of baked fruit. Awesome.
unsalted butter for greasing
2 cups strawberries, hulled and halved
101⁄2 oz rhubarb, cut into 1-1⁄4-in pieces
1⁄2 cup granulated sugar
1 tbsp cornstarch
4 large eggs
2⁄3 cups heavy cream
2⁄3 cups milk
1 vanilla bean, split in half lengthwise and seeds scraped out
grated zest of 1 orange
1 large brioche loaf, cut into 1⁄2-in slices
Preheat the oven to 325°F and lightly butter a 8 x 12 x 2-in sheet pan or dish.
Place the strawberries and rhubarb in the prepared pan, sprinkle over 11⁄2 oz of the sugar and the cornstarch and toss to coat.
Mix the eggs, cream, milk, the remaining sugar, the vanilla seeds and orange zest together in a jug.
Working one slice at a time, dip the brioche into the cream mixture until thoroughly soaked and arrange on top of the fruit, slightly overlapping. Pour any of the remaining mixture over the top, and set aside for 15 minutes while the bread soaks.
Bake for 40–45 minutes, or until golden.
Recipe reprinted with permission from Quadrille Publishing