Step inside my rustic tavern kitchen, where the fire crackles low and the scent of sweet strawberries mingles with warm bread and cream. This Strawberry Bread Pudding is the kind of dish you’d find tucked away on a wooden table, ready to comfort weary travelers and delight those with a sweet tooth. Juicy berries are simmered into a rich custard, poured over hearty bread, and baked until golden — a simple yet magical dessert that feels both homely and indulgent. Perfect for sharing with friends over a lantern-lit evening or savoring with a drizzle of honey by yourself, it’s a recipe that turns humble ingredients into something truly enchanting.
While this dish can be enjoyed year-round, strawberry bread pudding shines brightest in late spring and early summer, when fresh berries are at their juiciest and most fragrant. In an old-world tavern setting, it would be the kind of dessert served to celebrate the changing of seasons — when the first harvests of strawberries arrived at the market after a long winter of dried fruits and stored grains. While bread pudding itself has roots as a frugal, everyday dish (making use of day-old loaves), the addition of strawberries and cream elevates it into something festive. Today, this recipe makes a beautiful centerpiece for spring gatherings, summer solstice feasts, or even a lighter twist on Easter brunch. It’s comfort food with a touch of celebration woven in.
This was inspired by my Strawberry Hand Pies and I've partnered with Driscoll's Berries to bring this recipe to life! You can find the full recipe on their website as well.
Ingredients
~*~*~ see recipe card for quantities ~*~*~
- Driscoll's strawberries
- honey or maple syrup
- lemon zest
- sea salt
- milk of choice
- heavy cream or coconut cream
- eggs
- vanilla extract
Instructions
- Stem and chop most of the strawberries (reserve a few for garnish). Cook with honey (or maple syrup), lemon zest, and salt until soft and syrupy. Blend with milk, cream, eggs, and vanilla into a smooth custard.
- Tear day-old bread into a greased 9-inch baking dish. Pour strawberry custard over bread and stir to coat. Let soak for 15–20 minutes (or overnight in the fridge).
- Sprinkle with nuts (if using) and bake at 350°F for 35–40 minutes, until golden and just set in the center.
- Garnish with reserved sliced strawberries, drizzle with honey or maple syrup, and enjoy warm.
Hint: For the best texture, use slightly stale bread — it soaks up the strawberry custard without turning soggy. If your bread is fresh, just cube it and toast in the oven at 300°F for about 10 minutes to dry it out before assembling.
Substitutions
- Dairy-Free: Use almond, oat, or coconut milk in place of regular milk, and swap heavy cream for coconut cream.
- Gluten-Free: Substitute the rustic loaf with your favorite gluten-free bread — denser varieties work best to hold the custard.
- Nut-Free: Skip the pecans or walnuts, or replace with sunflower or pumpkin seeds for crunch.
Equipment
- Baking dish (9-inch square baking dish works)
- Medium saucepan
- Blender (or immersion blender)
- Mixing spoon or spatula
- Small knife + cutting board
- Measuring cups and spoons
Strawberry Bread Pudding
Equipment
- 1 Baking Dish
- 1 medium saucepan
- 1 blender or immersion blender
- 1 mixing spoons or spatula
- 1 small knife & cutting board
- measuring cups and spoons
Ingredients
- 1 16 oz package of Driscoll's Strawberries
- ⅓ cup honey or maple syrup
- ½ large lemon zested
- ⅛ tsp sea salt
- 1 ½ cup milk of choice
- ½ cup heavy cream or coconut cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 loaf rustic bread day old
Instructions
- PREHEAT oven to 350°F.
- BUTTER or COAT with cooking spray a 9-inch square baking dish and set aside.
- STEM 1 package (16 oz) Driscoll's strawberries.
- SET ASIDE 5-6 strawberries
- CHOP remaining strawberries.
- PLACE chopped strawberries into a saucepan.
- ADD ⅓ cup honey or maple syrup.
- ADD zest of ½ large lemon.
- ADD ⅛ tsp sea salt.
- COOK over medium heat and STIR occasionally until strawberries soften and mixture is syrupy, about 6 minutes.
- TRANSFER strawberry mixture to a blender.
- ADD 1 ½ cups milk of choice.
- ADD ½ cup heavy cream or coconut cream.
- ADD 2 large eggs.
- ADD 1 tsp vanilla extract.
- BLEND until smooth.
- SET ASIDE strawberry mixture.
- TEAR 1 loaf day old rustic bread into small pieces and PLACE into prepared baking dish.
- POUR strawberry mixture over torn bread and STIR to coat.
- ALLOW mixture to rest in refrigerator for 15-29 minutes and STIR occasionally.
- SPRINKLE ¼ cup chopped pecans or walnuts over mixture (if using).
- BAKE 35-40 minutes until golden and center is slightly set.
- DUST with powdered sugar.
- SERVE immediately.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Freezer: Wrap tightly or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 325°F until heated through.
Best Served: Fresh from the oven when the top is golden and the custard is soft, but it’s just as comforting the next day.
FAQ
Day-old rustic bread, sourdough, or brioche are all great. A sturdier loaf holds up best to the custard without getting mushy.
The top should be golden, and the center should feel just set but still slightly soft when pressed.
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