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!
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.
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!
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.
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.