This rich, custardy bread pudding is the ultimate way to serve “French toast for a crowd.” Cubes of bread are layered with cream cheese and soaked overnight in a sweet egg custard, then baked until golden and puffed. A warm strawberry sauce poured over the top makes it festive enough for holiday brunch, yet simple enough for a cozy family breakfast. Best of all, it’s prepared the night before, so your morning is stress-free.
INGREDIENTS:
Bread Pudding
1 loaf firm bread, cut into 1 1/2-inch cubes
1 8-ounce package cream cheese, cut into small pieces
10 eggs
1 1/2 cups half and half
1/4 cup sugar or maple syrup
1/4 cup butter, melted
1 teaspoon vanilla extract*
Additional tablespoon sugar and 3 tablespoons melted butter
Strawberry Sauce
2 cups fresh strawberries, sliced
2 cups strawberry preserves
*Orange extract can be substituted if desired
METHOD:
The night before:
Spray a 9 x 13-inch baking dish with nonstick spray.
Place half the bread cubes in the dish, then scatter cream cheese pieces evenly over the top. Cover with the remaining bread cubes.
In a large bowl, whisk together eggs, half-and-half, sugar (or syrup), 1/4 cup melted butter, and vanilla until smooth. Strain mixture to remove any egg solids.
Pour custard evenly over bread cubes, pressing down gently so the bread absorbs the liquid. Cover and refrigerate overnight.
In the morning:
Preheat oven to 350°F. Drizzle 3 tablespoons melted butter over the bread pudding and sprinkle lightly with 1 tablespoon sugar.
Bake uncovered for 40–50 minutes, until golden and set in the center.
While pudding bakes, prepare the strawberry sauce: In a medium saucepan, combine strawberries and preserves. Warm gently over low heat until smooth and glossy.
Serve the bread pudding warm, topped with strawberry sauce.
YIELD: 8 servings
