This recipe is perfect as weather starts to cool down.
Ingredients
- 5 cups brioche diced
- 4 eggs whisked
- 1 cup lactose-free Zymil full cream milk
- 1/2 cup lactose-free Zymil regular thickened cream
- 1 tsp vanilla essence
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pear diced peeled
- 1 cup rhubarb diced
- 1/4 tsp brown sugar
Walnut Struesal Topping
- 1/2 cup walnuts chopped
- 1/4 cup rolled oats
- 1/2 cup plain flour
- 1/2 tsp ground cinnamon
- 1/4 cup butter softened
Caramel sauce
- 1/2 cup caster sugar
- 1/2 cup lactose-free Zymil regular thickened cream
Method
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Step 1Combine diced bread with chopped fruit & spices.
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Step 2Whisk eggs together with ZYMIL Milk & Cream, sugar and vanilla. Add wet ingredients to bread mixture - gently combine together... Bread will absorb the moistness.
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Step 3Line a loaf tin with baking paper - pour bread mixture inside. Then, combine Struesal ingredients untill mixture is crumbly. Sprinkle this over top of bread mixture.
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Step 4Bake for 40mins at 160C (if Struesal Topping is getting too much colour cover it with tin foil)
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Step 5To make caramel Sauce, place caster sugar in a heavy bottomed saucepan. When sugar melts and becomes golden brown remove from heat & add the thickened cream. Keep stirring until smooth.
Recipe Notes
I like to prepare it a night in advance by placing the mixture into the loaf tin and then placing it in the fridge overnight. You can then pop it into the oven in the morning and you have a lovely accompaniment for brunch!
Serve warm or chiiled with additional scattered walnuts, sliced fresh pear and a dollop of caramel Sauce (ice cream would also pair nicely).
Swap brioche bread for hot cross buns for a delicious Easter-themed dessert. Sourdough bread is also suitable
If you are lactose intolerant, swap butter for coconut oil,.
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