Easy Strawberry Bread Pudding - Summer Bread Pudding Recipe

Ingredients

• 1 pound Brioche or Challah Bread (cut into large cubes)
• 10 oz Fresh Strawberries (washed, hulled and cut into smaller pieces)
• 2 tbsp Unsalted Butter (for greasing the baking dish)
• 4 large Eggs (room temperature)
• 1/2 cup Granulated Sugar
• 1/4 tsp Salt (fine sea salt)
• 2 tsp Vanilla Extract (pure vanilla preferred)
• 1/2 tsp Ground Cinnamon
• 2 cup Whole Milk
• 1/2 cup Heavy Cream
• 2 tbsp Powdered Sugar (for dusting before serving)

Instructions

1. Cube the Bread

   Slice the brioche or challah into large, bite‑size cubes.

   Time: PT5M

2. Toast the Bread Cubes

   Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a baking sheet and toast for 5 minutes until lightly golden.

   Time: PT5M

   Temperature: 300°F

3. Prepare the Strawberries

   Rinse, hull and cut the fresh strawberries into smaller pieces.

   Time: PT5M

4. Grease the Baking Dish

   Generously butter a 2‑quart baking dish.

   Time: PT2M

5. First Layer of Bread and Strawberries

   Place about half of the toasted bread cubes in the dish, then scatter half of the strawberry pieces over them.

   Time: PT3M

6. Second Layer of Bread

   Add the remaining toasted bread cubes on top of the first layer.

   Time: PT2M

7. Make the Custard Base

   In a mixing bowl, whisk together the eggs, sugar, and salt until the mixture lightens slightly.

   Time: PT3M

8. Add Flavorings

   Stir in the vanilla extract and ground cinnamon.

   Time: PT1M

9. Incorporate Milk and Cream

   Gradually whisk in the milk and heavy cream until the custard is smooth.

   Time: PT2M

10. Combine Custard with Bread

    Pour the custard evenly over the assembled bread cubes. Use a spatula to press gently, ensuring all cubes are saturated.

    Time: PT3M

11. Top with Remaining Strawberries

    Scatter the remaining strawberry pieces over the top.

    Time: PT2M

12. Rest to Absorb

    Let the assembled pudding rest for 10–15 minutes so the bread fully absorbs the custard.

    Time: PT12M

13. Bake the Pudding

    Increase the oven temperature to 350°F (180°C) and bake for 35–40 minutes, or until the top is golden and a knife inserted comes out clean.

    Time: PT38M

    Temperature: 350°F

14. Cool Slightly

    Remove from oven and let cool for 10 minutes before serving.

    Time: PT10M

15. Finish and Serve

    Dust the warm pudding with powdered sugar and serve each portion with a scoop of vanilla ice cream.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

10g

Fiber

2g