Strawberry and White Chocolate Bread Pudding...

If you've been reading my recent posts you may have heard that I found a great deal on some strawberries recently. Between my kids eating them like candy, making strawberry cocktails and now this bread pudding, I'm almost at the end my strawberry marathon. I was inspired to make a bread pudding while reading through some of Foodiva's blog posts and noticed that she mentioned a bread pudding of the month club hosted by Mission Food, check it out for some seriously out of the box bread pudding recipes.

I used a basic recipe from The Joy of Baking and added strawberries and white chocolate chunks because...well just because. Bread pudding is so forgiving and there are numerous ingredients which could be added and it's a great way to get rid of that stale loaf on your countertop, sorry my feathered fowl friends.

Heres the recipe adapted from Joy of Baking:

8 - 10 cups of bread cubes, cut into bite sized pieces, I like to use brioche or a sliced cinammon raisin loaf.

4 large eggs

1 cup (200 grams) granulated white sugar

1 1 /2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

4 tablespoons (57 grams) unsalted butter, melted and cooled

2 Cups of whipping cream

2 Cups of whole milk

2 Cups of halved strawberries

1 Cup of white chocolate chunks or chips

Preheat the oven to 300 degrees and after cutting up the bread, put it into a 13x9 baking dish. Make sure the dish fits inside another pan as this will be cooked in a water bath.

Beat the egg and sugar until thick and pale. Add the melted butter, vanilla, cinammon and mix well. Add the cream and milk and mix until well incorporated.

lay the bread cubes into the baking dish and roughly mix with the strawberries and chocolate chips. Pour or ladle the wet mix on to the bread making sure all the bread has been covered. Once all the wet mix has been poured into the dish gently press down letting the bread soak up all of the milk.

Place the bread pudding inside of the larger roasting pan and fill with HOT water until halfway up the side of the pudding dish.

Bake for about 1 hour and check if firm but jiggly in the center. I had to give it another 15 minutes.

Serve warm or cold with ice cream or white chocolate ganache.

I'm linking this up to Mission Food's Bread Pudding of The Month Club.