Strawberry Chocolate Chip Bread Pudding

When I think about comfort food, nothing quite hits the spot like Strawberry Chocolate Chip Bread Pudding. This dish takes me back to my childhood, where my family gathered around the kitchen table, sharing stories and laughter over warm treats. The aroma of sweet strawberries mingled with melting chocolate chips was enough to draw everyone in. I remember those cozy weekends when we’d whip this up together, each of us finding our rhythm in the kitchen. There’s something special about combining simple ingredients into a delicious masterpiece that warms not just the belly, but the heart too. This bread pudding is rich, satisfying, and perfect for any gathering, or just a quiet night at home. So, let’s jump in and create this memory-making dish!

Essential Ingredients for Strawberry Chocolate Chip Bread Pudding

Every ingredient in Strawberry Chocolate Chip Bread Pudding plays a crucial role in creating its deliciousness. The combination of fresh strawberries, rich chocolate, and creamy custard is a match made in heaven. Each component enhances the other, resulting in a delightful dessert that will keep everyone coming back for seconds.

• 1-pound loaf challah or egg bread – The base of this dish, offering a unique texture and sweetness that regular bread just can’t match.
• 5 tablespoons unsalted butter – Adds richness and helps create that perfect golden crust.
• 2½ cups trimmed and sliced fresh strawberries – These juicy gems provide a burst of flavor and freshness.
• 1 cup + 2 tablespoons granulated white sugar – Sweetens the dish, balancing the tartness of the strawberries.
• ⅓ cup miniature chocolate chips – Melts beautifully into the pudding, creating pockets of chocolatey goodness.
• 1 quart half and half cream – Gives the custard its creamy texture, making each bite luscious.
• 5 large egg yolks – Essential for a rich custard base.
• 4 large eggs – Provides structure to the pudding.
• 1 tablespoon vanilla – Enhances all the flavors, adding warmth and depth.

The Process for Making Strawberry Chocolate Chip Bread Pudding

Creating Strawberry Chocolate Chip Bread Pudding isn’t just about following steps; it’s about enjoying the process. Get ready to fill your kitchen with the sweet, inviting aroma of baking bread and fresh strawberries. Let’s get started!

1. Start by placing an oven rack in the center of the oven and preheating it to 350°F. This step is crucial for even cooking, ensuring your pudding bakes perfectly.
2. In a small bowl, melt 4 tablespoons of butter in the microwave. Once it’s melted, brush the butter onto one side of each slice of bread. This will create a lovely, crispy layer on top.
3. Arrange the bread, buttered-side-up, on a large baking sheet and bake for 10 to 15 minutes, or until lightly toasted. Keep an eye on it; you want it golden, not burnt!
4. While the bread is toasting, take your strawberries and place them in a bowl. Sprinkle with 2 tablespoons of sugar, gently tossing to coat. This will help release their juices and intensify their sweetness.
5. Once the bread is toasted, reduce the oven temperature to 325°F. Prepare a large roasting pan by placing it in the middle rack, half-filled with hot water to create a water bath.
6. Trim the crusts off your toasted bread, then cut each slice diagonally into halves, creating triangles. This shape will help in layering the pudding.
7. Grease a 9×12-inch glass baking dish with the remaining tablespoon of butter. Line the sides of the dish with the bread, points up, and fill the bottom with more slices, creating a snug fit.
8. Scatter the prepared strawberries over the bread and between the slices, followed by half of the chocolate chips. This layering will make every bite a delightful surprise.
9. In a large saucepan, heat the half-and-half and the remaining cup of sugar over moderate heat, stirring until the sugar dissolves and the mixture is hot but not boiling. This step is critical to ensure a smooth custard.
10. In a separate medium bowl, whisk together the egg yolks and whole eggs until blended. Add in the vanilla. Gradually whisk in the hot half-and-half mixture, pouring in just a little at a time to prevent cooking the eggs.
11. Once combined, pour the custard through a fine sieve into the baking dish, ensuring a smooth mixture. Sprinkle the remaining chocolate chips on top for extra chocolatey goodness.
12. Set the baking dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. The top should be lightly golden and slightly puffed.
13. Once done, carefully remove the dish from the water bath and let it cool slightly. You can serve it warm, at room temperature, or chilled. Each way has its own charm!

Helpful Notes about Strawberry Chocolate Chip Bread Pudding

When making Strawberry Chocolate Chip Bread Pudding, a few helpful notes can enhance your experience. Here are some tips to keep in mind:

• Storage: After cooling, cover any leftovers with plastic wrap and store them in the refrigerator. They can last up to three days.
• Freezing: You can freeze the pudding for up to two months. Just make sure it’s tightly wrapped. Thaw in the fridge before serving.
• Pairing: This pudding pairs beautifully with a scoop of ice cream or a dollop of whipped cream. The creaminess complements the dessert wonderfully.
• Serving Sizes: It’s easy to cut this recipe in half if you’re not feeding a crowd. Adjust baking time accordingly.
• Fruit Variations: Feel free to substitute strawberries with raspberries, blueberries, or even bananas. Each fruit brings its own unique flavor.
• Chocolate Chips: Experiment with different types of chocolate chips, from dark to white chocolate, for varied sweetness.

How to Serve Strawberry Chocolate Chip Bread Pudding

Serving Strawberry Chocolate Chip Bread Pudding is where you can let your creativity shine. Here are some ideas:

• Brunch Delight: Serve this as a stunning centerpiece for brunch gatherings. Pair it with coffee or tea for a delightful morning.
• Family Dinners: It’s a crowd-pleaser at family dinners, offering a sweet finish that everyone will love.
• Potluck Favorite: Bring it to your next potluck; it’s sure to be a hit!
• Seasonal Variations: Adjust the fruit according to the season; peaches in summer or apples in fall can give a whole new twist.
• Presentation: Dust with powdered sugar before serving for an elegant touch. You can also offer a side of whipped cream or ice cream.
• Chilling Benefits: Letting it chill in the fridge overnight allows the flavors to meld beautifully, enhancing the overall taste.

FAQ

Conclusion

Strawberry Chocolate Chip Bread Pudding is a delightful dessert that not only satisfies your sweet tooth but also brings joy to those you serve it to. It’s a wonderful way to celebrate special moments or to simply enjoy a cozy night in.

I encourage you to try making it for your next gathering; it’s bound to be a hit!

Strawberry Chocolate Chip Bread Pudding

The ultimate comfort food, Strawberry Chocolate Chip Bread Pudding combines sweet strawberries and rich chocolate in a creamy custard. It's an easy, crowd-pleasing dessert perfect for any occasion. Make it tonight for a dish that warms the heart!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Challah or egg bread cut into ½ to ¾-inch slices
• 5 tablespoons Unsalted butter at room temperature (divided)
• 2.5 cups Fresh strawberries trimmed and sliced
• 1 cup Granulated white sugar divided
• 2 tablespoons Granulated white sugar divided
• ⅓ cup Miniature chocolate chips
• 1 quart Half and half cream
• 5 large Egg yolks
• 4 large Eggs
• 1 tablespoon Vanilla

Equipment

• Large Pot
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by placing an oven rack in the center of the oven and preheating it to 350°F. This step is crucial for even cooking, ensuring your pudding bakes perfectly.
2. In a small bowl, melt 4 tablespoons of butter in the microwave. Once it's melted, brush the butter onto one side of each slice of bread. This will create a lovely, crispy layer on top.
3. Arrange the bread, buttered-side-up, on a large baking sheet and bake for 10 to 15 minutes, or until lightly toasted. Keep an eye on it; you want it golden, not burnt!
4. While the bread is toasting, take your strawberries and place them in a bowl. Sprinkle with 2 tablespoons of sugar, gently tossing to coat. This will help release their juices and intensify their sweetness.
5. Once the bread is toasted, reduce the oven temperature to 325°F. Prepare a large roasting pan by placing it in the middle rack, half-filled with hot water to create a water bath.
6. Trim the crusts off your toasted bread, then cut each slice diagonally into halves, creating triangles. This shape will help in layering the pudding.
7. Grease a 9x12-inch glass baking dish with the remaining tablespoon of butter. Line the sides of the dish with the pieces of bread, points up, and fill the bottom with more slices, creating a snug fit.
8. Scatter the prepared strawberries over the bread and between the slices, followed by half of the chocolate chips. This layering will make every bite a delightful surprise.
9. In a large saucepan, heat the half-and-half and the remaining cup of sugar over moderate heat, stirring until the sugar dissolves and the mixture is hot but not boiling. This step is critical to ensure a smooth custard.
10. In a separate medium bowl, whisk together the egg yolks and whole eggs until blended. Add in the vanilla. Gradually whisk in the hot half-and-half mixture, pouring in just a little at a time to prevent cooking the eggs.
11. Once combined, pour the custard through a fine sieve into the baking dish, ensuring a smooth mixture. Sprinkle the remaining chocolate chips on top for extra chocolatey goodness.
12. Set the baking dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. The top should be lightly golden and slightly puffed.
13. Once done, carefully remove the dish from the water bath and let it cool slightly. You can serve it warm, at room temperature, or chilled. Each way has its own charm!

Notes

When storing leftovers, cover them with plastic wrap and keep them in the fridge for up to three days. If you have extra, you can freeze it for up to two months.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.