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Strawberry Bread Pudding


Strawberry Sauce

  • 2 cups strawberries (1 lb), sliced
  • ½ cup granulated sugar
  • ½ cup strawberry preserves
  • 2 teaspoons vanilla extract
  • 1 ½  teaspoon lemon juice
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon



  • 3 cups AE Dairy Lowfat Milk
  • ? cups granulated sugar
  • 2 Tablespoons unsalted butter
  • ¼ teaspoon salt
  • 4 eggs



  • 1 loaf challah, cut into cubes



Strawberry Sauce

In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally. Cook for about 10 minutes, or until the strawberries start to break down but are still mostly chunky, and the sauce is starting to thicken up.

Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.



In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.

Remove from the heat and let it cool while you prepare the rest of the ingredients. It doesn’t need to be room temperature, but you don’t want it super hot, either.

Crack the eggs into a large bowl and whisk together.

Slowly (about ¼ cup at a time), whisk in the warm milk mixture. You want to slowly pour the warm milk mixture into the eggs and whisk each addition really well before slowing adding the next addition. This will help to gently warm the eggs and combine them without cooking them. We do not want scrambled eggs, so go slowly!

Continue slowly whisking in the warm milk until it is all combined with the eggs.



Butter a 9x13 casserole dish. Cut the challah into 2” cubes and place in the prepared casserole dish.

Pour the strawberry sauce over the bread cubes and toss a little to mix. Evenly pour the milk mixture over the bread and strawberries.

Using a wooden spoon or spatula, gently press the bread cubes down into the egg mixture. You don’t need to smash them down. Just make sure they are squashed a little into the milk mixture.



At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.

Bake in a preheated 350°F oven for 25-30 minutes, or until the custard is set and the bread is starting to turn golden. If you are baking after refrigerating it, make sure you bring the bread pudding up to room temperature while the oven preheats.

Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.


Recipe Tip

Variations: You can add ½ cup of chocolate chips, white chocolate chips, pecans, or shredded coconut to the bread pudding with the strawberry sauce.

Substitutions: You can substitue the challah with any rich bread - brioche, croissants, sourdough bread, or even leftover hamburger or hotdog buns.

Storage: Store in an air tight container in the refridgerator for 3-4 days.


Recipe courtesy of The Gingered Whisk

Prep Time: 40 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 40 minutes

Makes Makes: 9 servings