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I have a confession. I’ve never had bread pudding until last year when a fellow MasterChef contestant of mine, Natasha (who happened to win Food Network’s All Star Academy!), gave me a taste of her bread pudding. Until then, I always thought bread pudding was just soggy bread. Nothing about it appealed to me. But I am always willing to try everything once, and I’m happy I did. I loved it. It was like a custard-y cake and I haven’t stopped thinking about it since.
Bread pudding is a great way to use up leftover stale bread, which for some reason seems to happen a lot in my household. I recently had to make french toast for a client and had some challah bread left over. I figured this would be a great opportunity for me to try making bread pudding on my own! I only had a few slices left, so this recipe is enough to feed two (or one!).
California strawberries are the best tasting strawberries in the world! They actually taste like strawberry candy flavor, without all the artificial flavoring. Super sweet and juicy. I added in strawberry’s best friend, chocolate and a little cardamom (I put that s*&% on everything!), to make this bread pudding even more decadent.
You can substitute the strawberries for any other fruit. Next time I might do blueberries with lemon zest and whipped cream. It’s such an easy recipe, and you can make it one day ahead if you are hosting a brunch or breakfast.
Strawberry and Chocolate Bread Pudding
- Total Time: 50 minutes
- Yield: 1-2 servings 1x
Ingredients
- 3/4 cup milk
- 1 egg
- 2 tbsp granulated sugar
- 1/2 tsp ground cardamom
- 1/2 cup strawberries, diced small and divided
- 3 tbsp chocolate chips, divided
- 2 cups Challah bread, 1 inch cubes
- powdered sugar
Instructions
- In a small bowl, whisk together milk, egg, sugar and ground cardamom until well combined.
- In a separate bowl, add 3/4 of the strawberries, 2 tbsp of chocolate chips and Challah bread and toss well.
- Butter a small ramekin and add bread mixture and spread evenly. Pour the milk mixture over the bread and press down with a fork so that the bread soaks all the wet ingredients up. Top with the extra strawberries and chocolate and cover with foil. Refrigerate for 30 minutes or overnight.
- Pre-heat oven to 350 F. Cover with foil and bake for 40- 45 minute until the bread pudding bounces back when poked. Dust with powdered sugar and enjoy while warm!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
One Response
I have also never been tempted by bread pudding but a fellow non lover saying it is something one should try might convince me to make or order the next time I am out. The blueberry lemon zest sounds great and so does the strawberry one you posted.