This strawberry filled custard bread pudding is a light tasting and delicious dessert that repurposes unused bread. Serve with a generous drizzle of chocolate sauce, whipped cream or ice cream for a treat you will want to eat all summer!
Unlike many bread pudding recipes you might come across, this one is soft and custardy—just the way I like it! Although the ones with a higher bread-chunks-to-custard ratio are yummy, the custardy ones speak to my heart.
Since summer is approaching, adding strawberries to bread pudding make it a seasonal and delightful treat. It can be served warm or cold. Both are equally tasty! But when the temps soar, cold strawberry bread pudding is my preference for a refreshing and cooling dessert.
If you are a fan of custardy desserts, my Grape-Nut Pudding with Cinnamon Whisky Cream Sauce is going to knock your socks off!
As far as topping, there are so many options! You can have this pudding five times and have a different topping every time! Here are a few yummy suggestions:
- A generous drizzle of chocolate sauce
- Huge dollop of whipped cream
- A scoop of vanilla or strawberry ice cream
- A dusting of powdered sugar
- Vanilla cream sauce
Recipe highlights:
- Toast bread until dried out.
- Butter a 9-inch x 9-inch baking dish and a 10-inch sheet of aluminum foil. Set aside.
- Heat a large pot of water for a water bath.
- Heat milk just until hot but not boiling.
- Cut strawberries into thin slices. Set aside.
- Beat eggs, salt, and sugar in a large mixing bowl until foamy.
- Gradually add milk to egg mixture, beating constantly. Add vanilla. Blend well.
- Line the bottom of the baking pan 3 bread slices, cutting slices to fit. Add a single layer of strawberries. Top with second layer bread. Top with remaining strawberries.
- Pour custard evenly over strawberries.
- Allow to rest for 15 minutes.
- Cover loosely with the foil. Place in a water bath.
- Bake in a preheated 325° F oven for 45 minutes. Remove foil. Bake for an additional 15 to 30 minutes uncovered. Pudding is done when the top looks set and there is no visible weeping of custard in the cracks.
- Remove from the water bath. Place on a wire cooling rack for 1 hour. Refrigerate.
- Can be eaten hot or chilled.
- Serve with favorite sauce.
- See recipe card for detailed instructions.
What other kinds of bread can be used?
I use regular white sandwich bread because that's what I usually have in excess. However, any bread will do— challah, brioche, Italian, French bread to name a few. Make sure it’s stale. Stale or dried out bread is needed to soak up the custard. Sandwich bread tend to be soft, so they require a light toast to dry out.
Do you leave the crust on of cut them off?
Crust or no crust is a matter of choice. Cutting out the crust is entirely up to you. But if you are using bread with a hard, chewy crust, I suggest you remove it.
More fruited desserts you don’t want to miss!
- Strawberry Fool
- Strawberry Grape-nuts Yogurt Breakfast Popsicles
- Drunken Strawberry Coconut Trifle
- Fruit Filled Taquitos
- Poppy Seed Strawberry Poke Cake
- Peach Cream Cheese Muffins with Streusel
- No Churn Black Raspberry Coconut Ice Cream
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STRAWBERRY CUSTARD BREAD PUDDING
INGREDIENTS:
6 slices white sandwich bread
4 eggs
3 cups whole milk, hot but not boiling
1 tablespoons butter
2/3 cup granulated sugar
2 teaspoon vanilla extract
1/4 teaspoon salt
12 ounces fresh strawberries, sliced
powdered sugar or topping sauce of choice
INSTRUCTIONS:
- Preheat oven to 300° F. Place bread slices on rack. Bake until dried out and faint golden brown, about 5-6 minutes.
- Remove toasts. Increase heat to 325° F.
- Brush most of the melted butter onto 9-inch x 9-inch baking dish.
- Cut 10-inch square of aluminum foil. Brush with the remaining butter. Set aside.
- Heat a pot of water for a water bath but don’t bring to a boil.
- Heat milk on the stovetop just until hot but not boiling.
- Cut strawberries into thin slices. Set aside.
- Combine eggs, salt, and sugar in a large mixing bowl. Beat until foamy, about 1 minute.
- Slowly add one cup of the hot milk to egg mixture, beating briskly to prevent egg from curdling. Whisk in the remaining milk.
- Add vanilla. Blend well.
- Line the bottom of the baking pan with a single layer of toast. Use 3 bread slices, cutting slices to fit. Add a single layer of strawberries. Top with second layer bread. Top with remaining strawberries. (Depending on the size of your bread, you might have excess. Do not use more than a single layer of bread per tier.)
- Quickly whisk custard mixture. Pour evenly over strawberries.
- Allow to rest for 15 minutes.
- Place into a large roasting pan. Fill with 1/2 to 1-inch of hot water. Place foil loosely over the pudding. Do not seal.
- Bake for 45 minutes. Remove foil. Bake for an additional 15 to 30 minutes uncovered. Pudding is done when the top looks set and there is no visible weeping of custard in the cracks.
- Remove from the water bath. Place on a wire cooling rack for 1 hour. Refrigerate.
- Can be eaten hot or chilled.
- Serve with a dusting of powdered sugar, whipped cream, ice cream, chocolate sauce, vanilla, or sauce of choice.
- Keep refrigerated for 3 to 4 days.
Makes 6 servings.
Recipe Note:
- Use your bread of choice. Make sure the bread is stale. Toast lightly if using fresh.
- If slicing your own bread, slice to 1/2-inch thickness.
- Pudding might release water upon storage. Pour out before serving.
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