Strawberry Bread Pudding
Recipe courtesy of The Gingered Whisk
In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally. 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. Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.Back to Ingredients
In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.Back to Ingredients
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.Back to Ingredients
Crack the eggs into a large bowl and whisk together.Back to Ingredients
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!Back to Ingredients
Continue slowly whisking in the warm milk until it is all combined with the eggs.Back to Ingredients
Butter a 9x13 casserole dish. Cut the challah into 2” cubes and place in the prepared casserole dish.Back to Ingredients
Pour the strawberry sauce over the bread cubes and toss a little to mix. Evenly pour the milk mixture over the bread and strawberries.Back to Ingredients
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.Back to Ingredients
At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.Back to Ingredients
Bake in a preheated 350°F 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.Back to Ingredients
Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.
Tip: Variations: You can add ½ cup of chocolate chips, white chocolate chips, pecans, or shredded coconut to the bread pudding with the strawberry sauce.
Substitutions: You can substitue the challah with any rich bread - brioche, croissants, sourdough bread, or even leftover hamburger or hotdog buns.
Storage: Store in an air tight container in the refrigerator for 3-4 days.