Strawberry Bread Pudding

the gingered whisk

Strawberry bread pudding is an easy and flavorful dessert perfect for spring! Bake fresh strawberries and challah bread  with a creamy egg and milk custard. This recipe is a simple and delicious dessert or a fun breakfast. A great spring-time twist on a classic dessert!

- The Gingered Whisk

Strawberries

Key Ingredient

Strawberry Sauce – strawberries – granulated sugar – strawberry preserves – vanilla extract – lemon juice – ground cardamom – ground cinnamon Custard – milk – granulated sugar – unsalted butter – salt – eggs Assembly – challah bread

Ingredients

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1. In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally.

MAKE THE STRAWBERRY SAUCE

2. Cook for about 10 minutes, or until the strawberries start to break down but are still mostly chunky, and the sauce is starting to thicken up.

COOK

3. Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.

COOL

1. In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.

MAKE THE CUSTARD

2. Remove from the heat and let it cool while you prepare the rest of the ingredients. It doesn’t need to be room temperature, but you don’t want it super hot, either.

REOVE FROM THE HEAT & COOL

3. Crack the eggs into a large bowl and whisk together.

WHISK THE EGGS

4. Slowly (about ¼ cup at a time), whisk in the warm milk mixture. You want to slowly pour the warm milk mixture into the eggs and whisk each addition really well before slowing adding the next addition. This will help to gently warm the eggs and combine them without cooking them. We do not want scrambled eggs, so go slowly!

SLOWLY WHISK IN THE MILK MIXTURE

5. Continue slowly whisking in the warm milk until it is all combined with the eggs.

CONTINUE WHISKING

1. Butter a 9x13 casserole dish.

ASSEMBLE

2. Cut the challah into 2” cubes and place in the prepared casserole dish.

CUT THE CHALLAH BREAD

3. Pour the strawberry sauce over the bread cubes and toss a little to mix.

POUR THE STRAWBERRY SAUCE

4. Evenly pour the milk mixture over the bread and strawberries.

POUR THE MILK MIXTURE

5. Using a wooden spoon or spatula, gently press the bread cubes down into the egg mixture. You don’t need to smash them down. Just make sure they are squashed a little into the milk mixture.

GENTLY PRESS

1. At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.

BAKE

2. Bake in a preheated 350F oven for 25-30 minutes, or until the custard is set and the bread is starting to turn golden. If you are baking after refrigerating it, make sure you bring the bread pudding up to room temperature while the oven preheats.

PREHEAT THE OVEN

3. Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.

COOL

Visit The Gingered Whisk for more notes and tips on making the BEST Strawberry Bread Pudding!

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Enjoy!

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