Baked Strawberry Bread Pudding

Name: Baked Strawberry Bread Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 4 cups of stale bread, cubed (preferably brioche or challah); 2 cups of fresh strawberries, hulled and sliced; 4 large eggs; 2 cups of milk; 1 cup of heavy cream; 3/4 cup of granulated sugar; 1 tablespoon of vanilla extract; 1 teaspoon of lemon zest; 1/4 teaspoon of salt

Highlighted under: Warm Baking | Bread & Muffins

I recently decided to elevate our dessert game with a delightfully decadent baked strawberry bread pudding. This recipe combines the sweetness of ripe strawberries with the comforting texture of old bread, and the result is a rich, custardy delight that has quickly become a family favorite. The best part? It’s simple enough for a weeknight but elegant enough to impress guests. With just a handful of ingredients, I found that this dish is perfect for using leftover bread and makes for an indulgent treat any day of the week!

Created by

The Sarahsfoodlab Team

Last updated on 2026-02-21T19:30:18.211Z

I have always loved the idea of turning leftover bread into something magical, and this baked strawberry bread pudding was the perfect way to do just that. I chose to use a mix of brioche and whole wheat bread, giving it a nice depth of flavor. To really enhance the strawberry flavor, I added a touch of vanilla and a sprinkle of lemon zest, which brought out the freshness of the berries beautifully.

While testing this recipe, I discovered that allowing the bread to soak in the custard mixture for at least 30 minutes really makes a difference. It ensures that every bite is perfectly moist and creamy. Top it off with a dollop of whipped cream, and you have a truly irresistible dessert that will leave everyone craving seconds!

Why You'll Love This Recipe

A delightful combination of sweet strawberries and creamy custard
Perfect for breakfast, brunch, or a comforting dessert
Easily adaptable with different fruits or flavors

Choosing the Right Bread

The choice of bread is pivotal to the texture and flavor of your baked strawberry bread pudding. Brioche and challah are excellent options due to their rich, buttery flavors and soft textures, which yield a custardy pudding. If you're using sourdough or whole grain bread, you might want to add a little extra sugar to balance the flavors since these breads can have a more pronounced taste.

Using stale bread is essential; it soaks up the custard without becoming mushy. If your bread is fresh, consider toasting the cubes in the oven at a low temperature for about 10-15 minutes before combining with the strawberries. This helps to create a slightly firmer base, allowing for better absorption of the custard mixture.

Enhancing the Flavor Profile

To amp up the flavor of your strawberry bread pudding, consider adding a splash of almond extract or even a tablespoon of orange zest alongside the lemon zest. These additions can deepen the flavor, marrying beautifully with the strawberries. For those who love a pinch of spice, a dash of cinnamon or nutmeg can elevate the overall profile, adding warmth without overpowering the fruit.

If fresh strawberries are out of season, frozen strawberries can be a great substitute. Just ensure you thaw and drain them properly to avoid excess moisture in the pudding. You might also consider mixing in other berries like blueberries or raspberries, or even stone fruits like peaches for a seasonal twist.

Ingredients

For the Baked Strawberry Bread Pudding

4 cups of stale bread, cubed (preferably brioche or challah)
2 cups of fresh strawberries, hulled and sliced
4 large eggs
2 cups of milk
1 cup of heavy cream
3/4 cup of granulated sugar
1 tablespoon of vanilla extract
1 teaspoon of lemon zest
1/4 teaspoon of salt

Instructions

Prepare the Bread and Strawberries

Begin by preheating your oven to 350°F (175°C). In a large bowl, combine the cubed bread and sliced strawberries. Toss them gently to incorporate the strawberries evenly.

Make the Custard Mixture

In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, lemon zest, and salt until well blended. Pour this mixture over the bread and strawberries, ensuring all bread pieces are saturated. Let it sit for about 30 minutes to absorb the custard.

Bake the Pudding

Transfer the mixture to a greased baking dish and spread it out evenly. Bake in the preheated oven for 45 minutes or until the top is golden brown and the custard has set in the middle. If the top starts to brown too quickly, cover it loosely with foil.

Serve and Enjoy

Once baked, allow the pudding to cool slightly before serving. It is delicious warm and can be topped with whipped cream or a dusting of powdered sugar.

Pro Tips

For a delightful variation, try adding a tablespoon of cinnamon to the custard mixture or substitute the strawberries with blueberries or raspberries.

Make-Ahead Tips

This baked strawberry bread pudding can be assembled ahead of time, making it ideal for entertaining. Prepare the bread and strawberry mixture earlier in the day, cover it tightly with plastic wrap, and let it sit in the refrigerator. When you're ready to serve, simply pour the custard mixture over it and bake. This extra resting time allows the bread to absorb the flavors more deeply.

If you have leftovers, you can store them in an airtight container in the fridge for 2-3 days. The pudding reheats well; just pop it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This makes it an excellent dessert option for a cozy weeknight treat.

Troubleshooting Common Issues

If your pudding turns out eggy or too custardy, it might be due to overmixing the custard or using too many eggs relative to the liquid. Stick with four large eggs and ensure you whisk just until combined. To remedy a very custardy texture, bake it a bit longer, keeping a close eye to prevent over-browning.

On the other hand, if the top of your pudding browns too quickly while the center remains unset, don’t hesitate to cover it loosely with aluminum foil after the first 25-30 minutes of baking. This technique helps to retain moisture while allowing the inside to cook through without an overly dark crust.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them to remove excess moisture.

→ How do I store leftover bread pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave.

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the bread and custard mixture the night before and refrigerate it. Just bake it the next day.

→ Is there a dairy-free version of this bread pudding?

Yes, you can use almond milk or coconut milk and replace heavy cream with a dairy-free alternative for a delicious dairy-free option.