Strawberries and Cream Bread Pudding made with your favorite berries and soft bread, topped with easy cream sauce. Easy to prepare dessert that is incredibly rich and decadent. For all year long, Just substitute frozen or canned strawberries if berries aren’t in season.
I love all things strawberry,
so when I was asked if we could “add berries to the bread pudding?” and, to be honest, I wasn’t sure. But, with berries in high season, it seemed the perfect opportunity to give it a try. The results were heavenly. I will definitely be adding this to my list of favorites.
What Kind Of Bread Is Used For Bread Pudding?
My favorite kind of bread to make bread pudding is brioche, but there are other varieties that work well. Challah and croissants both work extremely well too. I haven’t made bread pudding with Hawaiian Sweet Rolls yet, but that would be amazing as well.
I love making bread pudding with leftover bread, but I’ll only do it with a thick-sliced chewy type of bread, not a crispy or thick-crusted bread. That’s just personal preference.
Can I Make This in Advance?
You could prepare this the day before then chill and bake the next day.
Let it rest at room temperature while the oven preheats, then add extra time to baking as needed.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Strawberries and Cream Bread Pudding
Equipment
- Glass 8X8-inch Pan
Ingredients
- 4 cups day-old Bread cubed
- 3/4 cups Fresh Strawberries sliced/chopped
- 3 Eggs
- 1 cup Milk
- 1/2 cup Vanilla yogurt
- 1/2 cup Sugar + 2 tbsp
- 2 tsp Cinnamon divided
- ½ tsp Nutmeg
Sauce
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Sugar
Instructions
- Preheat oven to 350°. Spray a 8 or 9 inch baking dish with cooking spray. Toss bread with the chopped strawberries, and place into the prepared pan.
- In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
- Pour over the bread mixture and lightly press down with a spatula until the bread has absorbed the milk mixture.
- In a small bowl, stir together 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
- While the bread pudding is baking, make the cream sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with strawberry or vanilla ice cream.
- * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
- * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!
