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Strawberries and Cream Bread Pudding: A Taste of Childhood Summer

There’s something about the combination of strawberries and cream that instantly transports me back to summers spent at my grandmother’s farm. The scent of sun-ripened berries mingling with the rich aroma of baking bread – that’s a memory etched in my soul. Grandma always had a way of transforming simple ingredients into something extraordinary, and this Strawberries and Cream Bread Pudding, inspired by her love of fresh fruit, attempts to capture that same magic. It’s a warm, comforting hug in a dish, perfect for a weekend brunch or a sweet ending to any meal.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Yield: 1 (9×13 inch) casserole
Dietary Type: Vegetarian

Ingredients

10 slices dry, hard honey-wheat bread (or dry, hard whole grain bread)
1 (8 ounce) package cream cheese, softened
4 eggs
1 cup milk
2 teaspoons vanilla extract
½ teaspoon salt
¾ – 1 cup white sugar (adjust to desired sweetness)
2 ½ cups sliced fresh strawberries
2 ½ cups sliced frozen strawberries, drained (optional)
Pam cooking spray

Equipment Needed

Cutting board
Mixing bowls (medium and large)
Whisk
Measuring cups and spoons
Two-quart casserole dish (or 9×13 inch baking dish)

Instructions

Begin by preparing the bread. Lay out the 10 slices of honey-wheat bread (or your chosen whole grain bread) on a cutting board. Ideally, leave them out overnight, or for at least a few hours, until they become dry and hard. This is crucial for absorbing the custard and preventing a soggy bread pudding.
Once the bread is sufficiently dried, break it into two- to three-inch pieces. Set aside in a large bowl.
In a medium mixing bowl, prepare the custard base. Add the eggs, milk, vanilla, and salt. Use a whisk to combine these ingredients thoroughly, creating a smooth and slightly frothy mixture.
In a large mixing bowl, prepare the cream cheese mixture. Add the softened cream cheese and sugar. Use an electric mixer or a sturdy spoon to mix these ingredients together until they are well combined and creamy. Ensure there are no lumps of cream cheese remaining.
Gradually add the egg and milk mixture to the cream cheese mixture, incorporating it a little at a time. This slow addition helps prevent the cream cheese from curdling. Continue mixing until all the liquid is absorbed and the mixture is completely smooth and homogenous.
Gently fold in 2 cups of the sliced fresh strawberries into the cream cheese custard mixture. Reserve the remaining ½ cup of sliced strawberries for topping. The frozen strawberries (drained well) can be added at this stage as well, if using. The frozen strawberries add moisture and sweetness, complementing the fresh berries beautifully.
Add the hard bread pieces to the bowl with the strawberry-cream cheese mixture. Gently mix everything together, ensuring that the bread is evenly coated with the custard. Be careful not to overmix, as you want the bread to retain some texture.
Preheat your oven to 350°F (175°C).
Lightly spray a two-quart casserole dish (or a 9×13 inch baking dish) with Pam cooking spray (or another non-stick spray). This will prevent the bread pudding from sticking to the dish during baking.
Transfer the bread mixture into the prepared casserole dish, spreading it evenly.
Sprinkle the reserved ½ cup of sliced strawberries evenly over the top of the bread pudding.
Bake the bread pudding in the preheated oven for 40 to 50 minutes, covering the dish with aluminum foil for the first 30 minutes of baking. Removing the foil for the last 10-20 minutes allows the top to brown nicely.
The bread pudding is done when it is golden brown on top and the custard is set. A toothpick inserted into the center should come out mostly clean (a little bit of moisture is okay). If the top is browning too quickly, you can re-cover it with foil.

Expert Tips & Tricks

For a richer flavor, use brioche bread or challah bread instead of honey-wheat or whole grain.
If you don’t have time to let the bread dry out overnight, you can speed up the process by placing the bread pieces in a low oven (200°F/95°C) for about 30 minutes, flipping them halfway through. Watch carefully to prevent burning.
To prevent the top from browning too much, loosely tent the casserole dish with aluminum foil during the last part of baking.
Add a splash of almond extract to the custard for a more complex flavor.
If you prefer a smoother texture, blend half of the custard mixture before adding it to the bread.
For an extra touch of indulgence, drizzle a simple powdered sugar glaze over the cooled bread pudding before serving.
Don’t be afraid to experiment with other berries! Blueberries, raspberries, or blackberries would all be delicious additions or substitutions.

Serving & Storage Suggestions

Serve the Strawberries and Cream Bread Pudding warm or cold, depending on your preference. It’s delicious on its own, but even better when paired with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.

Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container. To reheat, you can microwave individual portions for 30-60 seconds, or re-bake the entire casserole dish in a preheated oven at 350°F (175°C) until warmed through. Freezing is not recommended, as the texture can become slightly mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	305 kcal	15%
Total Fat	14g	22%
Saturated Fat	8g	40%
Cholesterol	115mg	38%
Sodium	290mg	12%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	20g	N/A
Protein	7g	14%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Dairy-Free: Substitute the milk and cream cheese with your favorite dairy-free alternatives. Many excellent plant-based cream cheese and milk options are available.
Gluten-Free: Use gluten-free bread and ensure all other ingredients are also gluten-free.
Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the custard for a warm and cozy flavor.
Citrus Zest: A little lemon or orange zest can brighten the flavor of the bread pudding.
Chocolate Chips: Add a handful of chocolate chips for a decadent twist.
Nutty Crunch: Sprinkle chopped nuts (almonds, pecans, walnuts) over the top before baking for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use day-old bread instead of letting it dry out completely?
A: Yes, but the bread pudding might be a bit softer. Ensure the bread is at least a day old and slightly stale.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Add the strawberry topping just before baking.

Q: What if I don’t have cream cheese?
A: You can substitute it with mascarpone cheese or a similar creamy cheese. Or simply omit it and increase the amount of milk and sugar slightly.

Q: Can I reduce the amount of sugar?
A: Yes, you can adjust the amount of sugar to your preference. Start with ¾ cup and taste the mixture before adding more.

Q: My bread pudding is browning too quickly. What should I do?
A: Tent the bread pudding loosely with aluminum foil to prevent further browning.

Final Thoughts

This Strawberries and Cream Bread Pudding is more than just a recipe; it’s a celebration of simple pleasures and cherished memories. Whether you’re looking for a comforting dessert, a delightful brunch option, or a way to use up leftover bread, this recipe is sure to please. I encourage you to try it, experiment with different variations, and share the joy with your loved ones. Don’t hesitate to leave a comment and let me know how yours turns out – happy baking!

Strawberries and Cream Bread Pudding Recipe