Preparation
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the bread cubes evenly in the prepared dish, then sprinkle the sliced strawberries and white chocolate chips over the top.
3. In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
4. Pour the custard mixture evenly over the bread, strawberries, and chocolate, making sure bread is soaked.
5. Let the dish rest for about 20 minutes so the bread can absorb the custard; a perfect interlude for a quick kitchen clean-up or a moment to flip through that magazine you’ve been ignoring.
6. Bake for 45-50 minutes, or until the top is golden and the custard is set.
7. Let cool slightly before serving; the aroma will drive your taste buds wild with anticipation.
Variations & Tips
– If you’re dairy-free, simply swap out the milk and cream for your favorite non-dairy alternatives.
– If strawberries aren’t in season, feel free to use frozen ones. Just make sure you don’t defrost them so they don’t turn your pudding into a soggy situation.
– Short on time in the morning? Assemble everything the night before and just pop it in the oven when you wake up.
– Love nuts? Add a handful of slivered almonds for a delightful crunch.
Remember, cooking is all about making a recipe your own, so don’t be afraid to experiment. Whether it’s for a leisurely weekend brunch or a sweet pick-me-up after a long day, this Strawberry White Chocolate Bread Pudding will be like a melody that sings of comfort and joy in every bite. Enjoy!
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
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