Description
This creamy, custard-soaked bread pudding is studded with juicy strawberry chunks and baked until irresistibly soft and rich—an easy yet elegant dessert or brunch favorite with bursts of berry sweetness in every bite.
Ingredients
Units
Scale
- 5 cups cubed brioche or challah bread (day-old preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 1/2 cups fresh or frozen strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, and cinnamon until well combined.
- Add cubed bread to the mixture and gently stir to coat. Let sit for 10 minutes to soak.
- Fold in half of the chopped strawberries.
- Pour the mixture into the prepared baking dish and smooth the top.
- Sprinkle remaining strawberries evenly over the top.
- Bake for 45–50 minutes, or until the custard is set and the top is lightly golden.
- Cool slightly before serving. Enjoy warm or chilled.
Notes
- For a richer flavor, add a tablespoon of brown sugar to the custard mixture.
- If using frozen strawberries, make sure to thaw and drain any excess liquid before adding them to the mixture.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
