Prepare to tantalize your taste buds with a dessert that's about to become your new obsession! This Strawberries Cream Bread Pudding is not just another ordinary dessert - it's a magical transformation of simple ingredients into a heavenly, creamy masterpiece that will make your family and friends beg for seconds. Imagine warm, custardy bread studded with juicy strawberries, creating a symphony of flavors that's both nostalgic and utterly irresistible. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to elevate your dessert game and create a memorable culinary experience that will have everyone asking, "How did you make this?"
Ingredients
- 4 cups of stale bread, cubed
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of strawberries, sliced
- 3/4 cup of sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, cut the stale bread into 1-inch cubes. If your bread is fresh, leave it out for a few hours or lightly toast it to achieve a slightly dry texture.
- In a separate large bowl, whisk together eggs, sugar, vanilla extract, and salt until the mixture is smooth and pale yellow.
- Pour the milk and heavy cream into the egg mixture, whisking continuously to create a smooth custard base.
- Gently fold the bread cubes into the custard, ensuring each piece is well-coated. Let the bread soak for 10 minutes to absorb the liquid.
- Arrange half of the soaked bread cubes in the prepared baking dish. Scatter half of the sliced strawberries over the bread.
- Add the remaining bread cubes and top with the rest of the strawberries, distributing them evenly.
- Pour any remaining custard over the bread and strawberries to ensure everything is well-moistened.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set but still slightly jiggly in the center.
- Remove from the oven and let cool for 15-20 minutes. The pudding will continue to set as it cools.
- Serve warm, optionally garnished with additional fresh strawberries or a dusting of powdered sugar.
Tips
- Bread Selection Matters: Use day-old or slightly stale bread for the best texture. Brioche, challah, or French bread work wonderfully, absorbing the custard perfectly without becoming mushy.
- Strawberry Secret: For the most intense flavor, use ripe, in-season strawberries. If fresh aren't available, frozen strawberries can work, but make sure to drain them well.
- Custard Consistency is Key: Whisk the egg mixture thoroughly to ensure a smooth, creamy texture. Take your time and mix until the sugar is completely dissolved.
- Soaking Time: Allow the bread to soak in the custard for at least 10 minutes. This ensures each cube is perfectly saturated with flavor.
- Avoid Overbaking: The pudding should be slightly jiggly in the center when you remove it from the oven. It will continue to set as it cools.
- Serving Suggestions: For an extra touch of decadence, serve warm with a scoop of vanilla ice cream or a drizzle of fresh cream.
- Make-Ahead Friendly: You can prepare this dish the night before and refrigerate, then bake just before serving for a stress-free dessert option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 145mg
