Strawberries and Cream Bread Pudding

Couldn’t find “light” cream so I used heavy and it was fine. Lots of compliments at book club 🙂

I loved this! I decreased the sugar to about 1/2 cup, increased the berries to 1 1/2 c and used strawberry yogurt instead of jam among with 4 eggs. Oh, also I toasted old hot dog buns until they were dry and used 7 of them in a 9×8 pan. I needed to get rid of the buns so thought I would try it. Turned out fabulous! Not too sweet but still a dessert. The custard set perfectly. My husband loved it and he does not like most desserts. Definitely will make again. I bet most fruits would work and it is a great way to get rid of old buns!

I double the recipe, added an extra half cup of strawberries beyond the doubling and baked in a 9×13 pan. Perfect!!

This was delicious. My strawberries weren’t sweet so I added sugar to them and let them sit before tossing with bread. Also, I like my pudding sweet. So I added more sugar and milk to the milk and egg mixture and buttered the bread. Baked for 1 hr.

Wonderful! I used brioche, apricot preserves instead of strawberry preserves and used strawberries and raspberries. Topped with some lightly whipped cream.

One of the best bread pudding recipes I have tried. I didn’t have any strawberry preserves so I used raspberry jam. I also cut the sugar down a bit. I’ll definitely be making this again.

I love strawberries as well so thought to try this on my daughter and son-in-law and grandchildren. I doubled recipe and only used 1 cup of sugar and it was plenty. The kids all loved it with just a little ice cream on top. But I thought it was just OK. Thanks TGagne

I love bread pudding and strawberries. Living by myself it is sometimes hard to use up a pound of berries before they start to go bad. This a great recipe. You can add more berries than the recipe calls for and it will not effect the outcome. You will just have more berries to enjoy! Very easy to make and can be served room temp or warm. I made a strawberry sauce to spoon over the bread pudding and we added a scoop of ice cream. It is fine plain, but why not go all out.

Didn’t think it was worth making… It was like toast and jam

My wife makes the desserts.I decided to take this for thanksgiving.I made the disclaimer to everyone that I made this and not going to hurt my feelings if you don’t like it.The pan was scrapped clean.The only thing I would do differently is add more strawberries n cover with foil for entire cook time.I used frozen berries cuz no fresh were available,but I was informed to bring this again or else.It was a nice change from being responsible for frying turkeys or grilln!

I wasn’t anticipating everyone loving this, so I made multiple desserts. It was a huge hit. People were even asking for more after it was all gone. I bought bread remnants from a local bakery and some of the bread was a Parmesan bread. I decided to go ahead and use it. I don’t know that anyone noticed, but if anything it added to the flavor.

This is going in my personal recipe book! My town had just had their annual Strawberry Festival so we had tons of strawberries on hand when I came across this recipe. I made a few minor changes suggested by other reviewers: I used about 3/4 of a loaf of fresh French bread, cut it into cubes and heated in 200 degree oven for about 20-30 minutes (just enough to dry out but not brown). I used 4 eggs instead of 3 and reduced the milk by 1/4 cup and added 1/4 cup to the cream. I used a lot of strawberries (didn’t measure). Since my bread was really dry, I left the prepared dish in the frig for about an hour before putting in the oven so the bread could really absorb the liquid. OMG, it literally never made it out of the cooking dish. We stood around the stove and ate it straight out of the dish! I have never been a huge bread pudding fan but I think I can honestly say that this is my new favorite dessert of all time.

I made some alterations and it was over the top good! (It may have been amazing without my alterations. Lol!) I didn’t have strawberry preserves so I used strawberry syrup (like for pancakes). I dried my baguette by putting it in the oven to dry, but not brown, after tearing it into small pieces. I used more chopped strawberries, probably close to three cups, and less granulated sugar (my strawberries were really sweet). I added the sugar directly to the chopped strawberries. I used heavy cream and nowhere near as much milk because the sugar on the strawberries made a lot of juice (why discard all of that strawberry goodness?). I also added a tablespoon of good brandy to the strawberries. The pudding was pretty liquid-y. I beat a block of cream cheese with some powdered sugar, about an 8th teaspoon of almond extract, and about a half teaspoon vanilla, and put it on top of the pudding in teaspoon sized dollops. I baked it about the same amount of time as specified. This was over the top amazing!! I’ve eaten bread puddings before, but this was by far the best ever! It was really moist without any dry bread (or any strong egg taste which I dislike). It was sooooo delicious! Thank you for submitting the recipe!

Used old white bread that was going to go bad. Used lowfat cream cheese instead of light cream. More strawberries. Brown sugar sprinkled on top before cooking. Everyone loved it.

This turned out to be very, very good. Just the right texture for bread pudding and the strawberry tastre was great. I think the recipe is very forgiving because i cut the ingredients down by 2/3rds. for four people and used more bread and less milk (no cream)and more strawberries and a little less sugar as well. Cooked it for 30 inutes in a 350 oven.

This was REALLY great. I asked for some day old or stale bread at the bakery counter. They only had a bag of bread croutons – which were really crunchy so I hoped they wouldn’t be to dry. They worked great. So I doubled my recipe and made it in a 9×13. Used coconut oil spray instead of butter. I upped the strawberries (can never have to many), also added about a tsp or so of cinnamon based on other reviews, and 1/2 cup of sugar. SO good. Since my bread was so dry, I made it a few hours before it needed to go in the oven and just kept it in the fridge. I cooked it for 50 minutes because it was such a big pan. It was PERFECT. Moist, not runny, perfect flavour. 🙂 We’ll definitely make this again.

This was an amazing recipe. I added a vanilla cream sauce and a caramel sauce to it!

This is a good bread pudding. I doubled the recipe but only used 5 eggs and one cup of sugar. I used country French bread. This bread pudding was mildly sweet with the reduction of sugar. I enjoyed it. My mother thought it was “marvelous.” Others in the family liked it, too, but I had made a better than anything cake the same day, so it was hard to compete with that. 🙂 It took about 45 minutes to bake.

One day I made a lot of strawberry jam sandwiches for my daughter’s birthday party, and there were a lot of leftover. The next day I hosted a dinner party and I made this Strawberry Bread Pudding for dessert and everybody loved it. I served it with vanilla ice cream. I did not use the strawberry jam because I used the jam sandwiches, and I reduced sugar to 1/4 cup. The sweetness is perfect. If you follow the exact recipe it will be super sweet.

I am quite sure I must have done something horribly wrong, when it came out of the oven it was beautifully raised and fluffy, about 3 minutes into cooling and it flattened to about less than and inch thick. It tastes amazing. Is the flattening/deflating normal?

I looove bread pudding and this tasted exactly as the title says, strawberries and cream but in a bread pudding! It was so good! I made this with some strawberries that was starting to go bad. So to use them all up I added more than the recipe stated. I did notice that the extra strawberries made extra juice in the bottom, so I needed to cook a little longer. I don’t like my bread puddings dry and this had enough liquid in it to make it nice and creamy but with a slightly crunchy top. I also didn’t want any extra calories from the melted butter, so I just sprayed my dish with cooking spray and it was fine. I let it sit for about 15 minutes to set up and sprinkled liberally with powdered sugar when plating. This would also be good with some thinly sliced almonds sprinkled on top while baking to give an extra crunch. Thanks for this great bread pudding!