Ingredients for Strawberries And Cream Bread Pudding
- Honey Wheat Bread
- 8 ounces cream cheese (softened)
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- White Sugar
- Fresh Strawberries
- Frozen Strawberries
- Pam Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberries And Cream Bread Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Strawberries And Cream Bread Pudding
- Preheat oven to 350°F (175°C).
- Lay out 10 slices of bread (about 1 inch thick) on a baking sheet or wire rack. Let stand uncovered overnight or for at least 4-6 hours until slightly dry and firm.
- Tear or cut the bread into 2-3 inch pieces.
- In a medium bowl, whisk together 4 large eggs, 2 cups whole milk, 1 teaspoon vanilla extract, and a pinch of salt.
- In a large bowl, beat together 8 ounces cream cheese (softened) and ¾ cup granulated sugar until smooth and creamy.
- Gradually add the egg mixture to the cream cheese mixture, mixing until fully combined. Do this slowly to avoid curdling.
- Gently fold in 2 cups sliced fresh strawberries, reserving ½ cup for topping.
- Add the dried bread pieces to the mixture and stir until evenly moistened. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
- Grease a 2-quart casserole dish with cooking spray.
- Pour the bread pudding mixture into the prepared casserole dish.
- Sprinkle the reserved ½ cup sliced strawberries over the top.
- Bake for 40-50 minutes, or until the pudding is set and lightly golden brown on top and a knife inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Let cool slightly before serving warm or chilled. Serve with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
88g
Fat
34g
Carbs
8g
