Strawberry Breakfast Bread Pudding

Strawberry Breakfast Bread Pudding

(makes 2 servings)

  • 1 1/2 cups day old bread, cut into 1-inch pieces
  • 1 cup chopped strawberries, plus 2 sliced strawberries for garnish
  • 2 eggs
  • 1/4 cup mascarpone or low fat cream cheese, plus 2 tablespoons for garnish
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Preheat the oven to 350, and boil a kettle of water (I actually just used very hot tap water, which worked fine for this).

In a medium bowl, whisk together the eggs, mascarpone cheese, milk, vanilla and cinnamon until smooth.  Add the bread and strawberries and toss to combine until most of the liquid is absorbed into the bread.

Spray two ramekins (large enough to hold 2 cups) with non-stick cooking spray.  Divide bread pudding between the ramekins.  Place ramekins in a baking dish and fill the baking dish with the hot water so that it comes 2/3 up the sides of the ramekins (do not get the water inside the ramekins).

Bake for 20 minutes.  Bread will be slightly golden and crispy on top and soft in the middle.  Remove ramekins from the water and set on a plate to serve.  Garnish with an extra dollop of mascarpone cheese and slice strawberries.

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