In Good FlavorThis Strawberry 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!
I always have excess sandwich bread. With warmer temps and the increasing humidity, things are starting to mold a little more quickly and don’t keep long. My family can eat only so many sandwiches and toast during the week. To reduce waste, I like to make bread pudding.
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 makes 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 the 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 a second layer of 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 your favorite sauce.
- See the 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, and 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 or 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.
Warm weather is here, which means there will be a lot of fresh in-season fruit on my horizon. I am so looking forward to it! It also means eating lots of fruited desserts and treats. I came up with a list that you might enjoy. I know I do!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- A 9×9-inch baking dish— this one is glass, which allows you to see the pretty layers. It also comes with a lid.
- Wire whisk for beating.
- Baking sheet—this is warp-resistant and non-stick. I have this brand and have been happy with it.
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Strawberry Custard Bread Pudding
Description
This Strawberry 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!
Ingredients
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 a 9-inch x 9-inch baking dish.
- Cut a 10-inch square of aluminum foil. Brush one side with the remaining butter. Set aside.
- Heat a pot of water for a water bath, but don’t bring it 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 the egg mixture, beating briskly to prevent the 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 a second layer of 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 the custard mixture. Pour evenly over strawberries.
- Allow to rest for 15 minutes. For firm dense bread, soak for 30 minutes.
- Place into a large roasting pan. Fill with 1/2 to 1 inch of hot water. Place the foil oil side down, 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.
Notes
- 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.
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I've always liked bread pudding and strawberries would put it over the top! We often freeze bread and pull off slices as we need them, but I could "forget" and leave some out for this 🙂
Lol! Forgetting to freeze some might not be a bad thing 🙂 The strawberries definitely give this pudding a summer vibe.