Creamy Strawberry Bread Pudding, Topped with Whipped Creme Fraiche
Ready for a crowd-pleasing dessert? Try this easy Strawberry Bread Pudding Recipe. When you've got leftover strawberries and a hankering for something delish, this strawberry bread pudding is your answer. It's all about cubed French bread soaked in a creamy mixture, then folded with fresh strawberries. The end result? A scrumptious dessert with crispy edges and a creamy, custardy center. Top it off with some tangy crème fraîche whipped cream for the perfect finish.
What to Buy: No frozen strawberries here—they're too watery and will fall apart!
This delectable recipe was featured in our Summer Strawberry Desserts.
- Yield: 10 to 12 servings
- Difficulty: Easy
- Total: 2 hrs 45 mins, plus up to 4 hrs soaking time
Ingredients (12)
For the bread pudding:
- 7 large eggs
- 4 cups (1 quart) whole milk
- 1 cup heavy cream
- 1 1/3 cups packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 (1-pound) loaf day-old French bread, cut into 1-inch cubes (about 10 cups)
- Butter, for coating the baking dish
- 1 pound strawberries
For the whipped crème fraîche:
- 1 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon packed light brown sugar
Instructions
For the bread pudding:
- Crack the eggs into a large bowl and whisk them up. Add milk, cream, sugar, vanilla, and salt. Whisk until the mixture is well combined. Add the bread and stir it until everything is coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
- Heat the oven to 350°F and place a piece of aluminum foil on a rack to catch any juices that might spill while baking.
- Let the bread mixture sit at room temperature for at least 30 minutes before you move on. Grease a 13-by-9-inch baking dish with butter and set it aside. Wash, dry, hull, and dice the strawberries.
- Fold the strawberries into the bread mixture. Pour the mixture into the prepared baking dish, spreading it into an even layer and pressing gently to compact it.
- Cover the dish tightly with aluminum foil. Place the dish on the foil in the oven and bake until the custard around the outer inch is set, about 1 hour. Take off the foil covering the dish and continue to bake until the surface of the bread pudding is browned in some spots and the center is just set, about 45 minutes more.
- Take it out of the oven and let it cool for at least 30 minutes before serving. When it’s time to serve, make the whipped crème fraîche.
For the whipped crème fraîche:
- Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
- Put all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately with the bread pudding.
Enrichment Data:
Dive into the world of bread pudding and strawberries with this delicious recipe. Brimming with the flavors of fresh strawberries and a tangy crème fraîche whipped cream, this dessert is sure to be a hit. The crème fraîche in the whipped cream adds a creamy depth and a subtle tangy flavor, making it the perfect complement to the sweetness of the strawberries. Make this dessert your go-to for weekend gatherings or just for a fun family night in.
- This strawberry bread pudding recipe, perfect for a crowd, is categorized under 'Desserts' and 'Summer Strawberry Desserts'.
- The recipe yields 10 to 12 servings and is considered 'Easy'.
- To achieve the best result, use fresh strawberries and not frozen ones due to their watery nature.
- Before serving, top the ready bread pudding with crème fraîche whipped cream for an additional tangy flavor and a perfect finish. Attach the recipe creditline: "Credit: 'Dive into the world of bread pudding and strawberries with this delicious recipe'."
