Super easy to make white chocolate strawberry bread pudding is made with leftover hamburger buns!
I hate to waste food. I will find a way to repurpose ingredients or give new life to leftovers.
Clear the fridge bread pudding is a perfect example.
Whenever I’m going away on vacation, I collect everything perishable out of the fridge and bake up a savory bread pudding.
Bread, milk, and eggs are staples in most kitchens and those three ingredients also happen to be the foundations of bread pudding.
Strawberry Bread Pudding
Bread pudding is the American version of English bread and butter pudding.
Custard is poured over bread cubes and baked until golden brown.
There are many variations on flavorings (vanilla extract, almond extract, etc), and mix-ins such as dried fruits and nuts.
The best thing about bread pudding: you can customize is based on your taste preferences and whatever you happen to have in the kitchen.
Traditionally, bread pudding is made with day old loaf bread.
But, you can use just about any bread: croissants, pandesal, milk bread, brioche, and even hamburger and hot dog buns!
What to do with leftover hamburger buns? Make bread pudding!
As summer and grilling season approaches, you’re bound to have leftover hamburger buns (or hot dog buns) after parties, gatherings, and barbecues.
Rather than continue eating burgers for days, use that bread to make something sweet!
Can you use other breads to make bread pudding?
YES, of course! Ideally, a rich bread like brioche works best.
However, you can use all sorts of breads: hot dog buns, bagels, challah, sourdough, banana bread, English muffins and pound cake.
However, there are a few bread tips to note:
- It’s best to use older (almost stale) bread instead of fresh baked bread. Dried out bread is better suited for absorbing the liquids in bread pudding.
- Slice bread into equal sized portions to allow for even baking.
- Most store-bought hamburger buns and hot dog buns are a lighter variety of brioche bread!
How to make bread pudding?
Bread pudding consists of three components: bread cubes, custard mixture, and mix-ins.
Thoroughly whisking together milk, cream, eggs, sugar, and pure vanilla extract to make the custard mixture. Use a whisk, blender, or immersion blender.
Essentially, the eggs should be well incorporated and the sugar should be dissolved.
There are two ways to toss the ingredients together:
- Mix the bread, custard, and mix-ins in a large bowl and then transfer to shallow baking dish, or
- Gradually layer the bread, custard, and mix-ins in a shallow baking dish
(I prefer the latter because I can evenly distribute the mix-ins.)
Bread Pudding Patience
The assembled strawberry bread pudding needs at least an hour (up to overnight) to rest.
The bread needs time to soak up all the liquids.
I have found 90 minutes at room temperature is the sweet spot for this recipe.
If you’d like to let it rest longer than that, cover the baking dish with plastic wrap and store in the fridge. Allow the baking dish to come to room temperature before baking.
Because bread pudding is egg-based, it should be cooked “low and slow” to prevent any unwanted “eggy” taste.
This white chocolate strawberry bread pudding can be eaten as is, dusted with sifted powdered sugar, or with a scoop of ice cream or a dollop of whipped cream!
White Chocolate Strawberry Bread Pudding
Ingredients
- 1 ½ pounds (24 oz) hamburger buns*, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (about 9 oz) strawberries, hulled and sliced
- ¾ cup white chocolate chips
Instructions
- In a medium bowl, thoroughly whisk milk, cream, eggs, sugar, vanilla, and salt. In another large bowl, toss together bread cubes, strawberries, and white chocolate chips. Pour in liquid mixture and fold to combine.
- Transfer pudding batter into shallow 3-quart baking dish (15 x 8 ½-inch rectangle baking dish). Cover with plastic wrap and allow mixture to rest for one hour at room temperature. For longer storage, keep chilled in the fridge overnight.
- Preheat oven to 350°F. Bake for 43-45 minutes until the top layer of bread is toasty and pudding is set in the center. Serve warm as is, or dust with powdered sugar.
Notes
- It is best to use older (almost stale) bread instead of fresh baked bread. Dried out bread is better suited for absorbing the custard.
- Slice bread into equal sized portions to allow for even baking.
- Any kind of bread will do: hot dog buns, challah, sandwich bread, sourdough, banana bread, English muffins, pound cake. Or mix and match breads!
- Alternatively, you can assemble bread pudding by alternate layering bread cubes, strawberries, and white chocolate chips in baking dish and slowly pour custard mixture over.
- Bread pudding can be served warm, room temperature, or chilled.
- Store leftover bread pudding covered in the fridge. Will keep for up to 4 days.
Ready for more bread puddings? Try these favorites:
- Walnut Chocolate Chip Bread Pudding with Caramel Sauce is a super easy dessert to serve a crowd.
- Savory Parmesan Bread Pudding is perfect for lazy weekends and Sunday brunches. Mix in your choice of vegetables, herbs, and seasonings.
- Blueberry Croissant Bread Pudding is loaded with plump blueberries and hint of lemon.
I love this idea and hate wasting food, too. This look so delicious and the perfect summer treat!