Easy Creamy Strawberry Bread Pudding Recipe

Introduction

Have you ever wondered if the simplest ingredients, lovingly combined, can truly transport you back to sun-drenched childhood afternoons and the comforting embrace of home? I certainly have. As the days lengthen and the air grows sweet with the promise of summer, my kitchen often finds itself drawn to the vibrant cheer of ripe strawberries. There’s something utterly magical about a bowl of warm, tender Strawberry Bread Pudding, a dish that whispers of memory and moments shared. It’s more than just a dessert; it’s a canvas for connection, a sweet hug in every spoonful.

For me, this dish is a reminder of gathering around the kitchen table in my Midwestern home, where my mother, with her gentle hands, would transform yesterday’s bread into tomorrow’s delight. The aroma of baking bread and ripening berries would fill our home, a fragrant invitation to slow down and savor. And now, living in Bend, Oregon, with my own little ones, Olivia and James, the joy of creating these memories continues. My husband Ethan, with his keen eye for capturing life’s delicious moments, always says it’s the quiet moments — the mixing, the waiting, the first taste — that truly tell the story. This Strawberry Bread Pudding recipe isn’t just about following steps; it’s about weaving a new narrative into the fabric of your own family.

We’re not chasing culinary perfection here, but rather a profound sense of connection. The beauty of this dessert lies in its accessibility, its humble beginnings, and its glorious transformation. It takes day-old bread, usually destined for the discard pile, and elevates it into something extraordinary. This is the art of resourceful cooking, of seeing potential where others might see an ending. And when those plump, juicy strawberries burst with flavor in every bite, it’s like a chorus of summer singing right in your mouth. Whether you’re looking for a delightful breakfast casserole, a cozy brunch item, or a comforting dessert, this Best Strawberry Bread Pudding truly delivers. It’s a dish that adapts, that welcomes imperfections, and most importantly, that brings people together. So, let’s tie on our aprons and get ready to create some sweet, heartwarming magic.

Why You’ll Love This Strawberry Bread Pudding

This Strawberry Bread Pudding isn’t just another dessert; it’s a testament to the power of simple ingredients creating something truly spectacular. Every time I pull a pan of this out of the oven, the intoxicating aroma alone is enough to bring everyone scrambling to the kitchen, eager for a taste. It’s a dish that embodies everything I love about home cooking: warmth, comfort, and a touch of nostalgic magic.

Here’s why I know you’ll fall head over heels for this recipe:

• A Hug in Every Bite: This is the ultimate comfort food. The custardy texture, infused with sweet strawberries, creates a dish that feels like a warm embrace. It’s perfect for a chilly evening or a lazy Sunday morning when you need a little extra coziness.
• Simple & Accessible: Don’t let the elegant outcome fool you; this is an Easy Strawberry Bread Pudding. We’re talking basic pantry staples and a few fresh strawberries. No fancy techniques, just straightforward steps that anyone, from a novice cook to a seasoned baker, can master.
• A Celebration of Seasonal Flavors: When strawberries are at their peak, bursting with natural sweetness and vibrant color, this recipe truly shines. It allows the natural beauty of the fruit to take center stage, complementing the rich, creamy custard without overpowering it. It’s the taste of summer sunshine, bottled up and baked.
• Versatile for Any Occasion: While it makes an incredible dessert, don’t limit yourself! This bread pudding is equally delightful as a special breakfast or a show-stopping brunch item. Imagine serving it warm with a dollop of whipped cream at your next family gathering. For a truly authentic experience, it pairs beautifully with a creamy vanilla sauce or a simple dusting of powdered sugar.
• Clever Use of Leftovers: This recipe is a champion of resourcefulness. It transforms day-old or slightly stale bread into a glorious dessert, preventing waste and creating something delicious from what might otherwise be discarded. It’s an act of culinary alchemy!
• Family-Friendly & Crowd-Pleasing: From the youngest taste-tester to the most discerning palate, this Strawberry Bread Pudding is a guaranteed hit. My kids, Olivia and James, practically dance with anticipation when they smell it baking. It’s a wonderful recipe to make with your family, too, inviting little hands to tear bread or gently fold in berries. It’s these shared moments that truly make a dish memorable.

This dish, much like a favorite old quilt, is woven with threads of deliciousness and warmth. It invites you to create your own memories, to savor the simple pleasures, and to enjoy the undeniable joy that comes from sharing something truly homemade. It’s a dish that doesn’t just fill your stomach but warms your heart.

Ingredients for Strawberry Bread Pudding

Here’s what you’ll need to bring this delightful Strawberry Bread Pudding to life. These are ingredients you likely already have on hand, making this a perfect impromptu dessert!

• For the Bread Pudding:

  • 6 cups (about 12-14 slices) day-old bread, cut into 1-inch cubes (Challah, brioche, or French bread work beautifully. I often save up stale bread just for occasions like this! French bread gives a wonderful texture.)
  • 4 cups fresh strawberries, hulled and quartered (about 1.5 lbs)
  • 5 large eggs
  • 2 cups whole milk (or 1 cup whole milk + 1 cup heavy cream for extra richness)
  • 1/2 cup granulated sugar (adjust to your preferred sweetness)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for greasing and brushing)

• Optional Toppings & Sauces:

  • Powdered sugar, for dusting ( Homemade Vanilla Sauce )
  • Whipped cream or a scoop of vanilla ice cream
  • Fresh mint leaves, for garnish
  • A drizzle of honey or a light caramel sauce

How to Make Strawberry Bread Pudding

There’s a quiet magic in watching simple ingredients transform into something extraordinary, and this Easy Strawberry Bread Pudding is a perfect example. It’s a recipe that invites you into the rhythm of the kitchen,
allowing you to create something truly heartwarming with ease. Remember, just like a well-loved story, each step builds on the last, leading to a delicious conclusion.

Step-by-Step Instructions

1. Prepare Your Baking Dish (10 minutes): First things first, let’s get our stage ready. Preheat your oven to 350°F (175°C). Then, grab a 9×13-inch baking dish or a similarly sized oven-safe dish. Using about 1 tablespoon of that melted unsalted butter, generously grease the inside of the dish. This prevents sticking and helps create those lovely golden edges. You want every bit of this Strawberry Bread Pudding to come out perfectly!
2. Bread Prep & Layering (5-7 minutes): Now for the star of the show – the bread. If your bread isn’t day-old, you can lightly toast the cubes in the oven for about 10-15 minutes until just dry, but not hard. This helps it better absorb the custard without becoming soggy. Arrange about half of your 1-inch bread cubes evenly in the prepared baking dish. Scatter half of your hulled and quartered fresh strawberries over this first layer of bread. Then, add the remaining bread cubes on top, followed by the remaining strawberries. The beautiful arrangement ensures you get a burst of strawberry in every bite of our Fruit Bread Pudding.
3. Whisk the Custard (5 minutes): In a large mixing bowl, crack open your 5 large eggs. Add the 2 cups of whole milk (or your richer milk/cream blend), ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk everything together thoroughly until the mixture is smooth and the sugar has dissolved. This is the heart of your Strawberry Bread Pudding with Custard a creamy, fragrant base that will infuse every piece of bread.
4. Pour & Soak (10 minutes + 20-30 minutes resting): Carefully pour the egg custard mixture evenly over the bread and strawberries in the baking dish. Gently press down on the bread cubes with the back of a spoon or your clean hands to ensure every piece is submerged and absorbs the custard. This is a crucial step! Now, let the dish sit on your countertop for 20-30 minutes. This resting time allows the bread to fully soak up all that delicious custard, ensuring a moist and tender bread pudding. If you’re not in a hurry, you can even cover it and refrigerate it for a few hours, or even overnight, for an even deeper flavor penetration. This is particularly good for creating a fantastic Strawberry Bread Pudding Overnight.
5. Bake to Golden Perfection (45-60 minutes): Once your bread has had a good soak, brush the remaining 1 tablespoon of melted butter over the top of the bread pudding. This step helps create a gorgeous, golden-brown crust. Place the baking dish into your preheated oven. Bake for approximately 45-60 minutes, or until the custard is set and a knife inserted into the center comes out mostly clean. The top should be beautifully golden brown and slightly puffed. Keep an eye on it every oven is a little different!
6. Cool & Serve (15 minutes): Once baked, remove the Strawberry Bread Pudding from the oven. Let it cool on a wire rack for at least 15-20 minutes before serving. This cooling time allows the custard to further set and makes it easier to serve.

Serve warm, perhaps with a sprinkle of powdered sugar, a dollop of fresh whipped cream, or a scoop of vanilla bean ice cream. Each spoonful is a delightful journey of sweet strawberries and creamy bread a truly comforting experience. This dessert is perfect for any occasion, from an everyday treat to a special holiday gathering.

Pro Tips & Variations

Over the years, cooking has taught me that a recipe is often just a starting point a beautiful melody awaiting your personal improvisation. This Strawberry Bread Pudding is no different! Here are some “Cindy-approved” tips and variations that will help you create a truly memorable dish, tailored to your taste and pantry.

• The Bread Whisperer’s Secret: The type of bread matters! While day-old French bread is a solid choice and readily available, don’t shy away from using Strawberry Brioche Bread Pudding for an extra-rich, tender texture or even Challah. The key is for the bread to be slightly stale. Fresh, soft bread tends to get mushy. If all you have is fresh bread, simply tear it into cubes and spread it on a baking sheet. Bake at 250°F (120°C) for 15-20 minutes until lightly dried out, then proceed with the recipe. This extra step is well worth it for a truly great Berry Bread Pudding.
• Embrace the Soak: Don’t rush the soaking process! Those 20-30 minutes on the counter, or even longer in the fridge, are crucial. The more time the bread has to absorb the custard, the creamier and more consistent your bread pudding will be. This also helps with creating a fantastic Strawberry Bread Pudding Overnight. If you make it ahead, uncover it about 30 minutes before baking to let it come closer to room temperature.
• The Golden Crust Trick: For an even more enticing golden crust with a lovely slight crisp, after soaking and just before baking, sprinkle a tablespoon of demerara sugar (raw sugar) over the top of the bread pudding. The larger crystals carmelize beautifully in the oven, adding a wonderful texture and glint.
• Sweetness Scale: My recipes often lean towards what I call “just right” sweetness, allowing the natural flavor of the fruit to shine. However, everyone’s palate is different. Feel free to adjust the sugar content up or down by a tablespoon or two, especially if your strawberries are very tart or exceptionally sweet. Taste the custard mixture before pouring that’s your best guide!

Delicious Variations:

• Strawberry Chocolate Chip Bread Pudding: A match made in heaven! Fold in 1/2 cup of mini chocolate chips (dark or milk, whatever your heart desires) along with the strawberries. The chocolate melts into gooey pockets of joy, contrasting beautifully with the fresh strawberries.
• Gluten-Free Strawberry Bread Pudding: Easily adapt this recipe by using your favorite gluten-free bread. Make sure it’s a hearty variety that holds up well for bread pudding. Follow the same “day-old” or “lightly toasted” rule for best absorption.
• Vegan Strawberry Bread Pudding: This is absolutely doable! Substitute the eggs with a flax “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 minutes) or a commercial egg replacer. Use a plant-based milk (almond, soy, or oat milk work well) and a vegan butter substitute. The texture will be slightly different, but still utterly delicious!
• A Hint of Citrus: Add 1 teaspoon of lemon zest or orange zest to the custard mixture. The bright citrus notes will beautifully enhance the sweetness of the strawberries, adding another layer of complexity to your Summer Bread Pudding.
• Spiced Strawberry Bread Pudding: While cinnamon is classic, consider adding a pinch of nutmeg, a whisper of cardamom, or even a tiny grinding of black pepper to the custard for a more exotic warmth. These spices can elevate the Strawberry Bread Pudding to a new aromatic level.
• Strawberry Bread Pudding with Rum Sauce: For the adults, a simple rum-spiked vanilla sauce can be an exquisite addition. After about 15 minutes of cooling, drizzle just before serving. Or, add a tablespoon of dark rum to the custard mixture before baking for a subtle boozy kick.

Remember, the kitchen is your playground. Don’t be afraid to experiment, to add your own flair, and to make this recipe truly yours. The best dishes are always born from a little courage and a lot of love.

Serving Suggestions

There’s something inherently inviting about a warm slice of Strawberry Bread Pudding, but how you present it can truly elevate the experience. Think of it as painting a dessert masterpiece – the main subject is already beautiful, but the right frame and lighting can make it sing! Here are my favorite ways to serve this comforting dish, turning every bite into a delightful moment.

• The Classic Embrace: Whipped Cream or Vanilla Ice Cream: You simply can’t go wrong here. A generous dollop of freshly whipped cream, ever so slightly sweetened, creates a cloud-like contrast to the tender bread pudding. For something more indulgent, a scoop of good quality vanilla bean ice cream that slowly melts into the warm pudding is pure bliss. The coolness against the warmth is a simple luxury.
• Strawberry Bread Pudding with Vanilla Sauce: This is often my go-to. A warm, velvety vanilla sauce drizzled over the top adds an extra layer of decadence and moisture. You can find my favorite recipe for a simple vanilla crème anglaise linked here, but a quick sauce made from milk, sugar, vanilla, and a touch of cornstarch works wonders too. It truly transforms this into a Best Strawberry Bread Pudding experience.
• Berry Freshness: For an extra burst of freshness and color, scatter a few additional sliced fresh strawberries or mixed berries (like blueberries or raspberries) over each serving. A sprig of fresh mint can also add an elegant touch and a subtle herbaceous note that complements the berries beautifully.
• A Drizzle of Sweetness: A light drizzle of pure maple syrup, honey, or a simple strawberry syrup (made by simmering down a handful of strawberries with a touch of sugar and water) can add another layer of natural sweetness and shine. This is especially good for a breakfast or brunch serving of your Strawberry Bread Pudding.
• Morning Delight: Serve slightly warm, perhaps with a side of crispy bacon or a light fruit salad, for a luxurious breakfast or brunch. The Strawberry Bread Pudding Casserole aspect makes it perfect for feeding a crowd in the morning. A cup of strong coffee or a fragrant herbal tea completes the picture.
• Elevated Dinner Party Dessert: For a more refined presentation, cut the bread pudding into neat squares or triangles. Place each piece on a plate and artistically drizzle with sauce, perhaps creating a swirl or a zig-zag pattern. Garnish with a single perfect strawberry or a delicate mint leaf.

No matter how you choose to serve it, remember that this Strawberry Bread Pudding is designed to bring joy and warmth. Share it with loved ones, linger over each spoonful, and let the simple, delicious flavors transport you to a happy place.

Storage & Reheating

One of the beautiful things about this Strawberry Bread Pudding is that it’s just as delightful the next day sometimes even more so, as the flavors have had extra time to meld and deepen. Thinking about storage and reheating is part of being a thoughtful cook, ensuring every last crumb gets savored.

• To Store Leftovers (Refrigerator):

  • Once your bread pudding has cooled completely to room temperature, cover the baking dish tightly with plastic wrap or aluminum foil.
  • Alternatively, transfer individual servings to airtight containers.
  • Store in the refrigerator for up to 3-4 days.

• To Store Leftovers (Freezer):

  • For longer storage, Strawberry Bread Pudding freezes surprisingly well!
  • Ensure the pudding is completely cooled.
  • Cut the bread pudding into individual portions. This makes thawing and reheating much easier.
  • Wrap each portion tightly in plastic wrap, then again in aluminum foil, or place in freezer-safe airtight containers.
  • Freeze for up to 2-3 months.
  • Thaw overnight in the refrigerator before reheating.

• Best Reheating Methods:

  • Oven (Recommended for best texture): This method will help revive some of that lovely crispness on the edges.
    • Preheat your oven to 300°F (150°C).
    • Place the desired portion(s) in an oven-safe dish. You might want to add a tablespoon or two of milk or cream if it seems a little dry.
    • Cover loosely with foil to prevent drying out.
    • Heat for 15-20 minutes, or until warmed through. If reheating a whole dish from the fridge, it might take 25-35 minutes.
    • Remove the foil for the last 5 minutes to crisp up the top.
  • Microwave (Quickest method): This is perfect for a single serving when you’re short on time.
    • Place a serving on a microwave-safe plate.
    • Heat on medium power for 30-60 seconds, or until warmed through. Be careful not to overheat, as this can make the pudding tough.
    • Stir gently halfway through for even heating.

Remember, whether fresh from the oven or reheated, a warm slice of Strawberry Bread Pudding is a gesture of comfort. Sometimes, the leftovers are the very best part, a sweet little surprise waiting for you in the fridge on a quiet afternoon.

FAQ about Strawberry Bread Pudding

It warms my heart when you have questions, because it means you’re truly engaging with the process, making this recipe your own. Here are some common curiosities about Strawberry Bread Pudding, along with my gentle answers to guide you.

Q: Can I use frozen strawberries for this recipe?

A: Yes, you absolutely can! If using frozen strawberries, there’s no need to thaw them beforehand. Simply add them directly to the bread and custard mixture as you would fresh strawberries. Just be aware that frozen berries might release a bit more liquid as they bake, which can slightly affect the texture of your **Strawberry Bread Pudding**. However, the flavor will still be delightful!

Q: What kind of bread is best for bread pudding?

A: The best bread for **Strawberry Bread Pudding** is day-old, slightly stale bread that is mildly sweet and has a good chew. My personal favorites are Challah, brioche, or French bread. These types of bread have a soft crumb and robust crust which, when stale, absorb the custard beautifully without falling apart. Avoid very dense or highly flavored breads that might overpower the delicate strawberry notes. Using stale bread is key, as fresh bread can make the pudding mushy.

Q: My bread pudding turned out soggy. What did I do wrong?

A: A soggy bread pudding usually comes down to one of two things: either your bread wasn’t stale enough, or it didn’t have enough time to properly soak up the custard. Ensure your bread is day-old or lightly dried out (you can toast it briefly in the oven if it’s fresh). Also, don’t skimp on the soaking time! Letting the bread sit in the custard for at least 20-30 minutes, or even longer in the fridge, allows it to absorb the liquid thoroughly, leading to a much better texture. Over-mixing the custard can also sometimes lead to a less tender result. This should help you avoid any sadness over a less-than-perfect **Easy Strawberry Bread Pudding**.

Q: Can I make this a **Vegan Strawberry Bread Pudding**?

A: You certainly can! For a delightful **Vegan Strawberry Bread Pudding**, substitute the eggs with a flax “egg” (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes), or a commercial egg replacer that works for baking. Use an unsweetened plant-based milk (almond, soy, or oat milk are great choices) and a vegan butter alternative. The baking time might vary slightly, so keep an eye on it, but the result will be a wonderful plant-based treat.

Q: How can I make this into **Strawberry Bread Pudding Muffins**?

A: This is a fantastic idea for individual portions! Prepare the **Strawberry Bread Pudding** mixture as directed, then divide it among greased muffin cups. Bake at 350°F (175°C) for about 25-35 minutes, or until golden brown and set. Keep a close watch, as smaller portions will bake more quickly. These are perfect for grab-and-go breakfasts or charming dessert bites!

Final Thoughts on Strawberry Bread Pudding

As the last spoonful of Strawberry Bread Pudding disappears, leaving behind only sweet memories and a faint trace of vanilla and cinnamon, there’s a quiet satisfaction that settles over the kitchen. This isn’t just about the act of eating; it’s about the connection it fosters, the stories it inspires, and the simple joy of creating something beautiful from humble beginnings. This dish, bathed in the warmth of the oven, truly embodies my philosophy that “I don’t chase perfection in food; I chase connection.”

From the plump, ruby-red strawberries bursting with the essence of summer to the creamy, tender bread that once stood humbly, every element of this Best Strawberry Bread Pudding tells a story. It speaks of my Midwestern upbringing, where resourcefulness was a virtue, and of my current life in Bend, Oregon, filled with the laughter of my children, Olivia and James, and the comforting presence of my husband, Ethan. Each time we gather around the table, this bread pudding becomes a central character in our ongoing family narrative.

I hope that as you bake and share this Strawberry Bread Pudding, it too weaves its way into the fabric of your own cherished moments. Let the aroma fill your home, inviting in warmth and conversation. Let the process be a gentle reminder to slow down, to savor, and to find meaning in the everyday rituals of the kitchen. Whether it’s served as a delightful dessert, a cozy breakfast, or a special brunch item, it’s a dish designed to nurture both body and soul.

So, go ahead and bake this Easy Strawberry Bread Pudding. Share it with loved ones, perhaps with an extra dollop of whipped cream or a spoonful of vanilla sauce, and watch as it brings smiles and comfort. And when you do, I’d be absolutely delighted if you’d consider leaving a comment below to share your experience or any sweet variations you tried. Your stories are what truly enrich this community here at MisterRecipes.com.

If this recipe brought a little warmth to your heart and home, please consider saving it to your favorite Pinterest board to share the love with others. And, if you haven’t already, subscribe to MisterRecipes for more stories from the skillet and recipes that blend culinary precision with literary warmth. Until next time, may your kitchen be filled with delicious aromas and your heart with connection.

Strawberry Bread Pudding

A comforting and nostalgic dessert that transforms day-old bread into a warm, creamy, and fruity delight with bursts of fresh strawberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Soaking Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• 9×13-inch baking dish,
• – Mixing bowls
• – Whisk
• spoon,

Ingredients

  

For the Bread Pudding

• 6 cups day-old bread cut into 1-inch cubes (Challah, brioche, or French bread)
• 4 cups fresh strawberries hulled and quartered
• 5 large eggs
• 2 cups whole milk or 1 cup whole milk + 1 cup heavy cream
• 1/2 cup granulated sugar adjust to preferred sweetness
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter melted (for greasing and brushing)

Optional Toppings & Sauces

• powdered sugar for dusting
• whipped cream or vanilla ice cream
• fresh mint leaves for garnish

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with about 1 tablespoon of melted butter.
• If your bread isn’t day-old, lightly toast the cubes in the oven for about 10-15 minutes until just dry, but not hard.
• Arrange about half of the bread cubes evenly in the prepared baking dish. Scatter half of the hulled and quartered strawberries over the first layer of bread. Add the remaining bread cubes on top, followed by the remaining strawberries.
• In a large mixing bowl, whisk together the eggs, milk (or milk/cream blend), sugar, vanilla extract, cinnamon, and salt until smooth and sugar is dissolved.
• Carefully pour the egg custard mixture evenly over the bread and strawberries. Gently press down on the bread cubes to ensure complete submersion. Let the dish rest for 20-30 minutes at room temperature, or refrigerate for a few hours for deeper flavor penetration.
• Brush the remaining melted butter over the top of the bread pudding. Bake for 45-60 minutes, until the custard is set and the top is golden brown and slightly puffed.
• Let the bread pudding cool for 15-20 minutes before serving. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.

Notes

This dessert works beautifully as a breakfast casserole, brunch item, or comforting dessert. It uses day-old bread to prevent waste and transforms it into a craveable treat. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.

Keyword Breakfast, Brunch, Comfort Food