This rich and delicious Strawberry Chocolate Chip Bread Pudding is a unique twist on classic bread pudding.
This strawberry chocolate chip bread pudding is one of those recipes that is really fun to serve for dessert if you have people over for dinner. It’s an unexpected, delicious surprise. No one expects to have chocolate and strawberries in their bread pudding. But they’re delighted when they see it! This is an impressive dessert to bake for a sweet ending to dinner.
Ingredients needed:
- loaf of challah bread or egg bread
- unsalted butter
- fresh strawberries
- white sugar
- chocolate chips
- half and half cream
- eggs and egg yolks
- vanilla extract
How to make Strawberry Chocolate Chip Bread Pudding:
The complete, printable recipe is at the end of this post.
Butter slices of challah bread. Toast them in the oven. Toss strawberries with sugar.
Set a large roasting pan half-filled with hot water on the middle oven rack to act as a water bath. Trim the crusts off the bread and cut each slice of bread diagonally in half into triangles. Butter a 9×12-inch baking dish. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more of the bread. Stand the remaining bread, points up, wedged between the bottom slices.
Scatter strawberries onto the bread and around the baking dish. Scatter half of the chocolate chips over the bread and between the slices.
Heat the half-and-half and sugar, stirring to dissolve the sugar, until the mixture is hot but not boiling.
Whisk together the whole eggs and egg yolks. Whisk in the vanilla. Whisk the hot mixture into the eggs 1/2 cup at a time, gradually warming up the egg mixture and not ‘cooking’ it. Pour the custard through a fine sieve into the baking dish. Sprinkle the remaining chocolate chips on top.
Set the dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. Remove from the water bath and serve warm, at room temperature, or chilled.
This is a pretty rich and delicious bread pudding, so it’s fine to serve it without anything on top. But you can certainly add a dollop of whipped cream on top, if you’d like. Enjoy!
The Best Bread Pudding Recipes:
- Cinnamon- Caramel Bread Pudding
- Maple Custard Bread Pudding
- Nutella Bread Pudding
- Irish Bread Pudding with Caramel- Whiskey Sauce
- Pumpkin Bread Pudding
Strawberry Chocolate Chip Bread Pudding
Ingredients
- One 1-pound loaf challah or egg bread (cut into ½ to ¾-inch slices- or buy bread that is already sliced)
- 5 tablespoons unsalted butter, at room temperature (divided)
- 2½ cups trimmed and sliced fresh strawberries
- 1 cup + 2 tablespoons granulated white sugar, divided
- ⅓ cup miniature chocolate chips
- 1 quart half and half cream
- 5 large egg yolks
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Place an oven rack in the center of the oven. Preheat oven to 350°F.
- In a small bowl, melt 4 tablespoons of butter in the microwave. Brush the melted butter onto one side of each of the bread slices. Set the bread, buttered- side- up, on a large baking sheet and bake 10 to 15 minutes, or until lightly toasted.
- Place the strawberries in a bowl and sprinkle them with 2 tablespoons of the sugar. Toss and set aside.
- When the bread is toasted, reduce the oven temp. to 325°F. and set a large roasting pan half-filled with hot water on the middle rack to act as a water bath. Trim the crusts off the bread and cut each slice of bread diagonally in half into triangles.
- Use the remaining 1 tablespoon of butter to grease a 9x12-inch glass baking dish at least 1½-inches deep. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more of the bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up lean over a bit.)
- Scatter the strawberries onto the bread and around the baking dish. Scatter half of the chocolate chips over the bread and between the slices.
- In a large saucepan, heat the half-and-half and the remaining 1 cup of sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
- In a medium bowl, whisk the egg yolks and whole eggs to blend. Whisk in the vanilla. Remove the hot half-and-half from the heat. Whisk the hot mixture into the eggs ½ cup at a time, gradually warming up the egg mixture and not 'cooking' it. Pour the custard through a fine sieve into the baking dish. Sprinkle the remaining chocolate chips on top. Set the dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. Remove from the water bath and serve warm, at room temperature, or chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks good! I’ve made Banana Bread Pudding using Pillsbury Grand Biscuits and it came out so good! I’m going to try this with the Biscuits too and I like the idea of the Chocolate Chips, yummy! Thanks for this recipe!
Too funny you are posting this as I also just made a similar bread pudding over the weekend, but with Nutella! Great minds think alike!
I’m going to put Strawberries, Bananas and Chocolate Chips, I’ll let you know how it comes out!
Oh wow. This looks so wonderful. I love the addition of the strawberries. Haven’t seen too many bread puddings using strawberries. Lovely stuff.
not usually a fan of bread pudding, but this looks tasty!