Use up your french bread in this scrumptious STRAWBERRIES AND CREAM BREAD PUDDING topped with the most delicious creamy glaze.
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Strawberries and Cream Bread Pudding

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12
Author: Garnish and Glaze


For the Bread Pudding:

  • 12 cups day old Italian of Challah bread, about 1 pound loaf, cubed
  • 4 cups milk, preferrably whole or 2%
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 1 egg*
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons vanilla
  • 2 1/2 to 3 cups strawberries, sliced

For the Glaze:

  • 2 tablespoons melted butter
  • 1/4 cup whipping cream
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla


For the Bread Pudding:

  • Preheat oven to 350 degree F and grease a 9x13 inch baking dish.
  • Mix milk, cornstarch, granulated sugar, egg, juice, and vanilla together in a large bowl. Add the bread cubes and stir until all are coated.
  • Fold in the sliced strawberries and then pour into pan. Bake for 35-45 minutes or until lightly golden. Remove from oven and allow to cool while you make the glaze.

For the Glaze:

  • Place butter and whipping cream in a bowl and microwave until melted. Whisk in the powdered sugar and vanilla until smooth. Pour over the bread pudding about 10-15 minutes after coming out of the oven.


*Bread pudding is somewhat "mushy". If you would rather have it firmer like a french toast casserole, increase the eggs to a total of 6 eggs and decrease milk to just 3 1/2 cups.