Strawberry Brioche Bread Pudding
With buttery brioche bread, a jammy swirl baked, and a luscious egg custard topped with fresh berries, this Stawberry Brioche Bread Pudding is sure to delight. Brioche and strawberries can be easily swapped for whatever bread and berries you have on hand. And, if you like, it can be assembled the night before to save you time in the morning.
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 9x13-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.