Strawberry Bread Pudding

Author: Sarah Bates | The Chef Next Door

Serves 6 - 8


8 cups cubed French bread

Eggland's Best Eggs

1 1/4 cups heavy whipping cream 

1 cup milk 

2/3 cup strawberry preserves

2/3 cup Dixie Crystals Granulated Sugar

4 Tablespoons butter, melted and cooled

1 teaspoon pure vanilla extract 

1/2 teaspoon ground cinnamon

1 1/2 cups fresh strawberries, quartered

Powdered sugar, for garnish

Spray a large cast iron skillet or baking dish with non-stick cooking spray. Spread the bread cubes evenly in the prepared pan.

In a large bowl, whisk together the eggs, heavy cream, milk, preserves, sugar, butter, vanilla and cinnamon until well combined. Add the strawberries and stir well. Pour the mixture evenly over the bread cubes, pressing down to make sure all the bread cubes are coated. Cover and refrigerate for at least one hour, or overnight.


Preheat the oven to 350 degrees. Bake for 1 hour to 1 hour and 15 minutes, until golden brown and the dish is set in the center. Remove from the oven and let stand for 15 minutes. Dust with powdered sugar.

Bon Appétit!