Strawberry Bread Pudding
This easy Strawberry Bread Pudding is made with fresh strawberries and brioche bread. It is the perfect quick dessert for any dinner party!
Servings: 8 people
Ingredients
- 1 tablespoon unsalted butter room temperature
- 1 lb stale brioche loaf cut into 1 inch cubes, see notes
- 4 cups sliced strawberries
- 5 eggs
- 3 ½ cups half and half
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher salt
Instructions
- Preheat the oven to 350F. Use the butter to butter the inside of a 9x13-inch baking dish.
- Add half the brioche to the baking dish in an even layer. Sprinkle evenly with half the strawberries. Repeat with the remaining half of the bread and strawberries. Set aside.
- In a large mixing bowl, whisk together the eggs, half and half, sugar, vanilla, and salt until well incorporated. Pour the mixture evenly over the bread and strawberries. Allow the unbaked bread pudding to rest for 30 minutes (see note).
- Bake for 1 hour, or until a knife comes out clean when inserted into the middle. Check the bread pudding halfway and add a loose cover of foil if it is browning too quickly. Allow the bread pudding to cool for 5-10 minutes before serving. Serve with ice cream or whipped cream, if desired.
Notes
- To make your brioche stale, cut it the night before and leave it uncovered on the counter. Alternatively, spread fresh cubed brioche on two sheet pans and bake at 350F for 7-10 minutes, or until slightly hard on the outside.
- The unbaked bread pudding can rest at room temperature for a half hour. If your kitchen is hot or sunny, rest the bread pudding in the refrigerator.
