Strawberry bread & butter pudding27

Posted on August 24, 2012 by ChristieSweet Treats, Vegetarian

Usually on a Friday I post a list of Friday Night Dinner Ideas, but today’s post has been hijacked by this delectable strawberry bread & butter pudding. I’m entering it into this month’s Sweet Adventure’s Blog Hop which is hosted by the lovely Christina at The Hungry Australian.

I’ve been speaking to Christina a lot the past month or so, as she is co-hosting the Eat.Drink.Blog conference in Adelaide, that I will be speaking at in November (if you are going, be sure to come and say Hi! to me). Christina is also a co-founder of the Sweet Adventures blog hop, where each month a theme is chosen and food bloggers cook a sweet dish to match it.

I’ve watched the blog hop from the sidelines since its inception, but have always been too busy to participate or have simply forgotten the deadline date for entries. Not this month though – our stars have aligned!

I read the theme of this month’s hop: berries, right after a trip to the farmers markets where I purchased the most perfect punnet of new season strawberries. Surely it was a sign?

After scoffing the majority of them ‘au naturale’, I was left with only a handful to make a recipe. In my frugal panic, I surveyed the kitchen for inspiration, and found half a loaf of almost stale bread. Light bulb moment!

I removed the crusts* (see note at bottom of recipe), buttered the bread and popped them into a buttered baking dish. Sliced up the strawberries and tucked them in between the bread slices. Knocked up a quick custard and poured it over. Waited an agonising 30 minutes for the bread to soak up the luscious custard (essential step to ensure the pudding is light as a feather). Baked it, then brushed with warmed strawberry jam.

Hubby thought it was the best afternoon tea he’d ever had! Then we had more after dinner. Oh dear. Somebody push me onto the exercise bike.

There’s still two portions left in the fridge as I type this and I’m using all my self control not to go and sneak some… nope, still here and typing.

I was actually quite amazed at how delicious the strawberries taste when roasted. The flavour really intensifies and sweetens, and the juices ooze out and into the bread and custard, staining them pink in parts. It’s really pretty.

If you have a few leftover strawberries I urge you to try this now at the ‘limbo’ time between seasons. Even though the days are getting warmer, the nights are still chilly and you can just get away with such a warming and carb-centred dessert. Just make sure you have a light Friday night dinner beforehand (may I suggest soup?).

Can you eat a whole punnet of strawberries in one go? And have you tried roasting them before?

Christie x

Strawberry bread & butter pudding

serves 6-8

  • 3 tablespoons unsalted butter
  • 10 slices thick white bread, crusts removed*
  • 100g strawberries (about 6 or 7 medium ones)
  • 3 eggs + 1 egg yolk
  • 110g (1 1/2 cups) caster sugar
  • 375ml (1 1/2 cups) thickened cream
  • 80ml (1/3 cup) milk
  • 1 vanilla pod, seeds scraped or 1 teaspoon vanilla paste/extract
  • 2 tablespoons strawberry jam

1. Grease a 2L baking dish with 1 tablespoon of the butter. Butter the slices of bread with the remaining butter. Slice the bread in half on the diagonal to make two triangles and layer all the bread into the baking dish in two rows, slightly overlapping, with the buttered side facing up. Tuck the strawberry slices in between each layer.

2. Whisk together the eggs, egg yolk and sugar in a large bowl. Set aside.

3. Place the cream, milk and vanilla into a saucepan and heat until scalding point – do not let it boil. Pour into the bowl with the eggs and whisk furiously to combine. Carefully pour the mixture over the bread slices, being careful not to move them out of place. Leave to sit for 30 minutes. This step is important to ensure the final pudding is light, not stodgy.

4. Heat the oven to 180C/350F. Cover the baking dish loosely with foil and place into a deep roasting tray. Fill with water to come half way up the sides of the baking dish. Put into the oven and cook for 15 minutes. Remove the foil and cook for a further 15 minutes until golden brown. Set aside to cool slightly.

5. Meanwhile, place the jam into a small saucepan with a splash of water and heat over medium, stirring constantly, to loosen. When hot, brush over the top of the pudding (I use a silicon pastry brush for this) and then serve the pudding immediately. Store leftovers in the fridge, it can also be eaten cold.

*FRUGAL TIP: Don’t throw the crusts away! Blitz them up in a food processor to make bread crumbs. Keep in a ziplock bag in the freezer until you need them.

Looking for more berry recipes? Check these out:

  • If it’s a bread pudding, I’ll eat it. Add strawberries, I’ll be even more likely to eat it! What a simply yummy recipe!

    Keep writing…

    • Hey Kathleen – you’re right, a bread pudding is pretty hard to pass up! :)

  • Well, now I’m hungry. I’m sure the entire thing tastes great but I bet those lightly toasted edges contain an extra touch of yummy.

    • Hi Natasha – absolutely! The browned edges are also brushed with warmed jam to make them glisten. Delish!

  • Love any bread pudding. I spread the jam (or nuttela) on the bread and butter I haven’t put in sliced strawberries though. Now I want going to make it for dinner tonight. Thanks for a great recipe

    • Hi Peta – Ooh nutella, great idea!

  • Strawberry bread pudding sounds delicious! I’ll have to give it a try!

    • Hi K-Bobo – I hope you do! :)

  • Rah

    Oh YUM! I’m going to have to try this Christie… Sadly, I’ve never made or even eaten a bread and butter pudding, true story!

    • HI Rah – WHAT! That must be rectified… good luck!

  • Nic

    Now I’m not usually a fan of anything custard based, but your beautiful photos are even enticing me to give this a go!

    • Hi Nic – I’m the opposite, love all custard :)

  • Amanda@chewtown

    MY goodness this looks amazing! I’ve not always been in love with bread and butter pudding but with the addition of berries this is sure to be a winner!

    • HI Amanda – it really is! Much better than the usual sultanas.

  • Very tempting to be sure! I can definitely scoff a whole punnet of strawberries in one go, and roasting them is such a nice change indeed. Yummo!

    • HI InTolerantChef – this would work well with GF bread for you too – as the GF bread is already quite cakey (well, some brands).

  • Thanks so much for the lovely comments, Christie! We’re so excited to have you speaking at Eat Drink Blog 3.

    And how awesome does your strawberry bread and butter pudding look? I’m so going go try this myself. And yes, I can easily eat a punnet of strawberries by myself! ;)

    • HI Christina – you’re welcome! Perhaps we should start some kind of strawberry AA – scoffing strawberries is very addictive! :)

  • I’ve never had bread and butter pudding, ever. You’ve made it look so drool worthy and so easy to make. I may just have to make this for dessert one evening. I love the addition of the berries – makes it look fantastic!

    • Hi Tina – thank you so much! Yes, you must try this, especially if you are a custard fan.

  • ohh I havent tried roasted straberries, cant wait to try. Thanks for the inspiration

  • I’m new to making bread and butter pudding but totally loving how easy it is to make and the rich creaminess :) definitely making this soon i have so many strawberries at home hehe they’re totally in season right now hehe so fresh, sweet and cheap!

  • I’ve been meaning to try to get into the bloghop but things are just so hard to coordinate. I like to read about it though as the recipes are always so good.

  • Looking forward to meeting you in person at EDB :)

  • Lynda

    I made this recipe last night and it was delicious! Thanks for sharing another fantastic recipe Christie.

    • HI Lynda – thanks for coming back to let me know! There are so many delicious strawberries around right now it’s a crime not to bake with them! Glad this turned out well for you :) Christie

Design + Copy © Fig & Cherry 2011