Strawberry Bread Pudding

Strawberry Bread Pudding

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 280 cal
  • 12g fat (6g sat)
  • 120mg chol
  • 410mg sodium
  • 37g carb
  • 2g fiber
  • 18g sugars
  • 8g protein


  • 5 eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 (1-pound) loaf day-old white bread, cut into 1-inch cubes
  • Butter, for dish
  • 1 pound strawberries, sliced
  • 1 teaspoon lemon zest
  • Crème fraîche, for serving (optional)


In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, salt and cinnamon. Add bread and stir to combine. Let sit for 30 minutes.

Preheat oven to 350° F. Generously butter a 9-inch square baking dish.

Add strawberries and zest to bread mixture; fold gently to combine. Transfer to the prepared dish and cover with foil. Bake until custard is set around the edges, about 1 hour. Remove foil and continue to bake until golden and custard is completely set, an additional 20 minutes. Cool for 30 minutes.

Slice and dollop with crème fraîche, to serve.