Strawberry Bread Pudding
A delightful strawberry bread pudding featuring tender bread cubes and sweet, tangy strawberries, perfect for a comforting dessert that combines fruity flavors with a warm, custardy texture.
Ingredients
Instructions
- In a small pan, combine undrained strawberries and cornstarch. Cook and stir over medium heat until mixture thickens and bubbles. Stir in food coloring if desired.
- Spread the strawberry mixture evenly over the bottom of a 10 x 6 x 2-inch baking dish.
- In a mixing bowl, combine eggs, milk, sugar, melted butter, vanilla extract, and salt.
- Add bread cubes to the egg mixture.
- Stir to moisten the bread cubes evenly.
- Carefully pour the custard mixture over the strawberries in the baking dish.
- Bake at 350°F (175°C) for 50 to 55 minutes until set and golden brown.
- Serve warm, optionally with cream.
Tips & Substitutions
For a richer flavor, consider using fresh strawberries when in season. If you're short on time, pre-made bread pudding can be used as a base, or you can substitute with any type of bread like brioche or challah. Adjust the sugar based on the sweetness of the strawberries. Adding a pinch of cinnamon can enhance the flavor profile as well.
Serving Suggestions
Slice the strawberry bread pudding into squares and serve warm. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. Consider serving alongside a light fruit salad or a refreshing Speedy Salad for a balanced meal. This dish also makes a delightful brunch option or a sweet ending to any dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes. Serve warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Bread Pudding contains roughly 434 calories, with 6g protein, 80g carbohydrates, and 10g fat. It is an excellent source of vitamin C (74% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1470mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used in this recipe. Just make sure to wash and slice them before combining with cornstarch. You may need to adjust the sugar based on the sweetness of the fresh fruit.
What type of bread works best for this pudding?
Brioche or challah are excellent choices due to their rich texture, but you can use any bread you have on hand, including whole wheat or white bread. Just ensure it's slightly stale for optimal absorption of the custard.
Can I make this dish ahead of time?
Absolutely! You can prepare the strawberry layer and custard mixture the day before, then assemble and bake it just before serving. This will allow the flavors to meld. Just be sure to refrigerate the assembled pudding if not baking immediately.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).