Recipe by TGAGNE
"I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
7 (1 ounce) slices
day-old bread, torn into small pieces
chopped fresh strawberries
1 1/4 cups
white sugar, or to taste
My family loves strawberries, but the thought of putting them in the oven did not appeal to me. The aroma while baking was pleasant. It was excellent. My son enjoyed it so much, he had to take it to go so he wouldn't miss out on his share. Topping with a little whipped cream or vanilla ice cream added to this heavenly delight.
Okay, not great.
WOW!! This a great dish using day old bakery french bread cubes!!! I halved the recipe and used a regular sized loaf pan. I let the bread sit with the berries about 20 minutes before combining with other ingredients. As per another reviewer's suggestion I added some ground cinnamon and a dash of ground cloves. I think this really gave added flavor to this dish. Sooo goood!!!! After baking, I had no soggy spots are crusty edges. I've never like bread pudding before because of the raisins and the eggy taste. But, this recipe is very tasty! I will be making this again since it is strawberry season now.
Fixed this for Mother's day, well what can I say, it was a hit... in addition I took fresh strawberries sliced with sugar and we put this on top... nothing left to bring home!!!
This recipe will be one of my standards from now on! Fantastic! I did change a couple of things. To make sure it is not soupy make sure the bread is very dry. I put it in the oven for 10 minutes. I also add 4 eggs instead of 3. I make it in a larger pan 9 x 12 and add more bread and strawberries and I add fresh blueberries. I don't increase the milk and cream except I use 1 cup cream. I think the cream is important for richness. I decrease sugar to 1/2 c. Comes out perfect and can be reheated just before serving if done earlier. I also keep it in the refrigerator for at least 1 hour before baking. I did it in the morning and left it 6 hours in the refrigerator and it was great.
Really good I didnt have any cream so I used all milk....Yummo
This recipe was beautiful. It is sweeter than standard bread pudding, and I only used 2/3 cup of sugar. I also substituted strawberry yogurt for the cream. My entire family loved this pudding and it was pretty much gone in 24 hours.
This had great flavor! I used half of a loaf of leftover french bread. I also had to bake it for an additional 15-20 minute and it was still a little mushy. But, overall we really liked it, especially served with vanilla ice cream!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberries and Cream Bread Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A sensational, old family recipe for rich and delicious bread pudding.
Make this 5-star bread pudding for dessert or breakfast.
Discover the simple secret to surprisingly easy pumpkin bread pudding.