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Strawberries & Cream Bread Pudding

Regular readers of this blog will know that Spouse has a great fondness for bread pudding and with Valentine’s Day falling this week, I couldn’t think of a better dessert than this ultra-simple, warm, comforting bread pudding.

This one couldn’t be easier, taking advantage of your favorite, good quality strawberry jam as a shortcut. I’ve used my own recipe for Brioche for the bread but you can buy some from a good bakery if you prefer. Georgetown Bakery here in St. John’s does a fine brioche.

5 cups brioche cubes (Use any good quality bread. I’ve used day old croissants here but Brioche, French, Italian or Belgian bread is good too.)

Grease an 8×8 inch baking dish well. Toss the bread cubes with :

1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon

Whisk together:

1 1/2 cups whipping cream
1 1/2 cups milk
3 eggs
3 egg yolks
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
Pinch salt

Place half the bread cubes in the bottom of the baking dish and over the surface, add about 9-12 dollops of good quality

Strawberry jam

Top with the remining half of the bread cubes and sprinkle with another 9-12 dollops of strawberry jam. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.

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Paris P√Ętisseries

Monday 21st of February 2011

I love bread pudding, and the idea of strawberries in it is very enticing. Were I not on a hardcore diet, I could eat the entire 8x8 pan!

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