Strawberry Bread Pudding

While my sorbet was freezing, I started to prepare a Strawberry Bread Pudding to use up the remaining leftover dinner rolls. I made a large pan so that my husband can bring it to work and feed the masses there (and because I don’t want any more desserts accessible at home!).

I’m also submitting this recipe to Waiter, There’s Something In My Berried Treasure blogging event. This event highlights berries and thought my Strawberry Bread Pudding recipe would fit the bill.
I found this recipe for Berry Bread Pudding, but decided to alter it a bit. So here’s my adapted recipe for Strawberry Bread Pudding:

20 dinner rolls, a few days old; cubed
4 eggs + 5 egg whites (optional)**
5 cups half & half
1 12oz can strawberry nectar
1 1/2 cups white sugar
2 tablespoons vanilla paste or extract
1 quart fresh sliced strawberries
1 cup frozen mixed berries

Generously butter a 9×13 inch baking dish. Arrange the cubed rolls in the dish to fill it completely.

Add the strawberry slices and frozen berries to the cubed rolls and carefully toss together. The berries should be distributed equally throughout. It may not look like it will all fit, but stay with me!

In a medium bowl, whisk together the 4 eggs & 5 egg whites, half & half, strawberry nectar, white sugar, and vanilla. Pour the liquid over the bread and berries, and let it sit for about 15-30 minutes. Press down the top with a spatula occasionally to help the bread absorb the liquid.

Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm.

** So to explain the addition of 5 egg whites (which is completely optional), I also planned on making another recipe calling for 5 egg yolks today (read on for details!). To prevent wasting them or figuring out how to use 5 leftover egg whites, I added them to the bread pudding recipe above.

History of Strawberry Bread Pudding

It is believed that bread pudding first appeared in 17th century England, with variations of the dish later appearing in other parts of Europe. Though originating in a savory form, bread pudding eventually began to evolve into a much sweeter dish. By the 19th century, recipes including various combinations of sugar, eggs, butter, milk, cream, fruits, spices, and, of course, bread, were being created in households across the continent.

One variation popular in England featured poppy seeds, currants, and marmalade, but as the dish spread throughout Europe, especially to France, it transformed into a dessert featuring ingredients like raisins, apples, and syrup. It wasn’t until the late 19th century that strawberries, arguably the most popular kind of bread pudding today, made their debut.

Today, bakery chains and small establishments across the world serve up strawberry bread pudding on their dessert menus. The adaptation of the strawberry and bread proved to be a winning combination, with many touting that the pairing first gained popularity in the United States in the mid-1990s.

Types of Strawberry Bread Pudding

Traditional Strawberry Bread Pudding
The traditional recipe for strawberry bread pudding includes white bread, heavy milk, an egg, sugar, butter, strawberries, and cinnamon. The sugar provides both sweetness to the dish and helps to caramalize the top of the pudding while baking in the oven.

This type of strawberry pudding is best served warm and usually with a vanilla ice cream scoop. The addition of ice cream to the pudding both balances out the sweetness of the dish and leaves an interesting and delicious texture.

Vegan Strawberry Bread Pudding
For vegans looking to enjoy their own version of strawberry pudding, the traditional recipe is easily adapted. By replacing the dairy with non-dairy milk, butter with coconut oil, and eggs with something like applesauce, this vegan treat proves just as tasty as the traditional dish.

This vegan version is still creamy, sweet, and rich, and is best served warm and topped with a vegan ice cream.

Low-Calorie Strawberry Bread Pudding
For those looking to enjoy a healthy version of the pudding, a low-calorie alternative exists as well. This pudding is made up of whole wheat bread, almond or coconut milk, honey, egg whites, strawberries, and cinnamon.

Though this version is significantly lower in sugar and fat than the traditional variation, the natural sweetness of the strawberries and honey more than make up for the difference in this delicious dessert.

How to Make Strawberry Bread Pudding

Overview of Ingredients
– 4 cups of cubed white bread or whole wheat bread (preferably stale)
– 2 ¼ cups of milk
– 1 egg
– ¼ cup of sugar
– 2 tablespoons of melted butter
– 1 ½ cups of diced strawberries
– ¼ teaspoon of cinnamon
– Vanilla ice cream (if desired)

Steps to Baking the Dish
1. Preheat oven to 350 degrees Fahrenheit.
2. Arrange bread in a greased 1 ½ quart baking dish.
3. In a medium bowl, mix together the milk, egg, sugar, butter, strawberries, and cinnamon until combined.
4. Pour mixture over the bread and lightly press bread down so that it is all covered and absorbs the mixture.
5. Bake for 30-35 minutes, or until the top is golden brown. Serve hot.

Garnishing and Serving
Once the bread pudding is removed from the oven, garnish with extra strawberries and a sprinkle of cinnamon. Serve warm with a scoop of vanilla ice cream.

Frequently Asked Questions

Q: How can I make vegan strawberry bread pudding?
A: The traditional recipe for strawberry bread pudding can be easily adapted for vegans by replacing the dairy, butter, and eggs with non-dairy milk, coconut oil, and applesauce respectively.

Q: What type of bread is best for making strawberry bread pudding?
A: White bread or whole wheat bread are the best types of bread for strawberry bread pudding as they have less crust and will absorb the mixture better.

Q: How long does strawberry bread pudding take to bake?
A: The time it takes to bake this dish will vary depending on your oven, but it typically takes between 30-35 minutes for a golden top.

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