Strawberry Bread Pudding
This Strawberry Bread Pudding is a rustic, oven-baked dessert that tastes like a midsummer spell—ripe Driscoll’s strawberries and basil folded into a creamy elixir, soaked into torn bread, and baked until golden and warm. It’s the kind of cozy, magical treat you’d find in a cottage kitchen or served beside a tavern fire. Best enjoyed with bare feet in the grass and strawberry juice on your fingers.
Servings: 8 servings
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.