This super easy to make white chocolate strawberry bread pudding is made with hamburger buns! However, you can use whatever bread you happen to have on hand. Yield: 3-quart dish or 15 x 8 ½-inch shallow dish
1 ½pounds(24 oz) hamburger buns*, cut into 1-inch cubes
1cup heavy cream
1 ½teaspoonpure vanilla extract
2cups(about 9 oz) strawberries, hulled and sliced
¾cupwhite chocolate chips
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.
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.
Serving Suggests & Storage Leftovers:
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.