Buttery brioche, a jammy swirl, and ripe, juicy berries in a luscious egg custard.
Often times—perhaps even most of the time—I have a surplus of bread. And, on occasion, I get a little overzealous with the amount of strawberries I pickup from the market. When these two instances overlap, I get to make bread pudding. For this strawberry brioche bread pudding, I use my full-flavored homemade sourdough brioche, but any brioche will do (or, really, whatever you’ve got on hand). The bread is soaked in a rich egg custard, and topped with the fresh—or not so fresh—strawberries. For a sweet, jammy filling, I also like to include a ribbon of strawberry preserves swirling throughout. This delectable repurposing of berries and bread makes a crowd pleasing treat for breakfast and brunch, but can also be served as a delectable dessert.
This recipe would also work well with my Sourdough Milk Bread. You could also try it with my Honey Whole Wheat Sourdough. Consider adding chopped almonds or almond extract if you decide to use whole wheat bread, in order to emphasize the nutty flavor.
More like Strawberry Brioche Bread Pudding
Prefer a savory version? Check out my Broccoli and Bacon Sourdough Strata.
This Strawberry Upside Down Cake is another great way to use up an excess of strawberries.
My entire collection of brunch recipes can be found here.
Strawberry Brioche Bread Pudding
Ingredients
- Butter for pan
- 6 large eggs
- 1 cup evaporated milk or heavy cream
- 1½ cups whole milk
- ⅓ cup sugar
- ¼ tsp salt
- 1 tbsp vanilla extract
- 12 oz (about 6 cups) brioche bread cut into 1-inch cubes
- 1 cup strawberry or mixed berry jam
- 16 oz strawberries cut in quarters, or sixths if large
Instructions
- Preheat oven to 350°. Butter a large casserole dish or 9×13-inch pan.
- In a large bowl whisk together eggs, evaporated milk or cream, milk, sugar, salt, and vanilla. Whisk together until completely combined.
- Add brioche to the egg mixture. Mix together with a flexible spatula.
- Add jam. Mix gently until jam is swirled throughout the batter but not completely mixed in.
- Transfer mixture to the buttered casserole dish and spread until a fairly even layer.
- Scatter strawberries over the top of the batter and gently press them in.
- Bake for about 60 minutes or until set in the middle (poke with a pairing knife to check). Remove from oven and allow to cool for 10 minutes before serving.
