Oh, friends, have I got a treat for you today! Imagine Sunday brunch, where the air is sweetened with laughter and whispers of the upcoming spring, and your table is graced with a dish so comforting, it feels like a warm hug: Strawberry White Chocolate Bread Pudding. The origins of bread pudding hark back to the need to use up stale bread, but let’s just say our version glamorizes that history with juicy strawberries and creamy white chocolate. Perfect for a cozy weekend brunch or even to celebrate the little victories of a weekday, this dessert turns any meal into a special occasion.
When you scoop out this decadent dessert, pair it with a dollop of whipped cream or a swirl of vanilla custard for those who love added indulgence. Fancy it up with a sprig of mint or a dusting of powdered sugar. A cup of freshly brewed coffee or a glass of cold milk are delightful companions that balance the sweetness of this dessert perfectly.
– 2 cups of fresh strawberries, hulled and sliced
– 1 cup white chocolate chips
– 4 large eggs
– 1 1/2 cups whole milk
– 1/2 cup heavy cream
– 3/4 cup granulated sugar
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
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.