I love a good, eggy, custardy bread pudding. Warmed up for breakfast or even as dessert with a scoop of vanilla ice cream, it’s a comforting dish that’s easy to make ahead and best of all, it feeds a crowd, making it a go-to for brunch or breakfast gatherings. And, with a surplus of in-season fruits like summer berries, bread puddings make the perfect backdrop to let the fruits shine. If you have berries that are turning too ripe, don’t waste them! Give them a starring role in this delicious bread pudding!
Canyon Bakehouse, my favorite gluten free bread, recently introduced a new Hawaiian Sweet Bread. Naturally, I couldn’t wait to try it. It’s sweet, but not overly sweet (not as sweet as Kings Hawaiian, but slightly sweet). However, I was a little surprised to see how very small the slices are (seriously, they’re like 3″ x 3″… sigh). So, with a few loaves on hand, I decided to use one of them for this yummy Overnight Strawberry Bread Pudding. I had a handful of strawberries in the fridge that were close to overripe and a little bit of fresh strawberry puree and heavy cream that I had leftover from my Gluten Free Strawberry Cheesecake that I made earlier in the week. When it comes to food, I try my best not to waste a thing, so I decided to pull all of these ingredients together to make a scrumptious weekend breakfast!
Gluten Free Overnight Strawberry Bread Pudding
- 1 loaf Canyon Bakehouse Gluten Free Hawaiian Sweet bread (or other bread of your preference)
- 8 large organic eggs
- 1 cup heavy cream
- 1 cup regular milk (I used low-fat, but use whatever you have on hand)
- 6-7 ripe organic strawberries, hulled and sliced
- 1 tsp. vanilla extract
- About 1/3 cup fresh strawberry puree (if you don't have this on hand, you can also use seedless strawberry jam. You'll just need to thin it slightly with water or a splash of orange juice/orange liquor and whisk until smooth)
- Step 1 Butter or spray the bottom and sides of a 9 x 13 pan or casserole dish.
- Step 2 Cut the bread into cubes about 1-2 inches big.
- Step 3 Place the bread in the pan
- Step 4 scatter the sliced strawberries on top of the bread.
- Step 5 In a large bowl, whisk together the eggs, heavy cream, milk, vanilla and the puree (or jam mixture).
- Step 6 Pour the egg custard all over the bread and using a fork, lightly press the cubes of bread/strawberries into the custard.
- Step 7 Cover the pan with plastic wrap or foil and keep in the fridge overnight. This really allows the bread to soak up the custard and makes for very soft, tender bread pudding. If you don’t have overnight, allow the bread to soak for at least 2-3 hours.
- Step 8 When ready to bake, bake at 350 degrees for 50-55 minutes or until bread tops are golden brown and the custard is set.
- Step 9 Serve warm. Refrigerate any leftovers and warm up as needed.