Name: Fluffy Strawberry Bread and Butter Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 100 g or 1/2 cup butter; 10 Slices white bread; 400 ml or 1 &1/2 cups milk; 2 eggs; 1 Teaspoon vanilla extract; 6 tablespoons sugar; 250g or 2 Cups Strawberries, sliced

Fluffy Strawberry Bread and Butter Pudding. Similar to French Toast only much fluffier. A warm fruit breakfast casserole with strawberries and bread baked in a creamy sweet custard.

I love this recipe! It requires no skill in cake baking, after all, it's not a cake! Unlike many bread and butter puddings which can often be heavy and stodgy, this recipe is light and fluffy, almost marshmallowy in texture. It's a bit like an American French Toast Casserole, but much fluffier!

As for the flavor, the slight tang from the strawberries together with the gentle sweetness from the pudding is delicious. Of course, you can use whatever fruit you wish, peaches, strawberries, raspberries, any soft berries will look lovely and taste super.

Table of Contents 📋 hide

1) What bread can I use?

2) Can I use frozen or canned strawberries?

3) What milk can I use?

8) Baking Dish You will need

9) Ingredients

10) Instructions

11) Recipe Card

12) Fluffy Strawberry Bread and Butter Pudding

13) Delicious Warm Pudding Recipes

What bread can I use?

I usually make this when I have leftover bread and it's gone a bit dry. It's a great way to use up old bread! Crusty bread or regular sandwich loaf bread works, and no need to remove the crusts. The photos below show plain sandwich bread and also the remains of a sourdough loaf I had which had gone dry. Use whatever you have, or a combination.

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Can I use frozen or canned strawberries?

The strawberries I've used here are fresh, but you can also use frozen or canned. If using either of the latter, keep a check on the sugar quantity in the recipe because canned and frozen are often sweeter than fresh, so you may want to reduce the sugar amount. You can always have a taste of one first and see if they're really sweet, then adjust the sugar quantity according to your taste.

What milk can I use?

For the milk, I've used regular skimmed cow's milk. I have tried this using soy, almond, and coconut milks, and they all work well too.

Storing

If you're only cooking for one or two people, you can always bag some up in portions and freeze for another day. When you want to eat, simply deforest and warm through in the microwave for around 1 to 1 ½ minutes.

This will keep fresh, refrigerated for 3 days.

So let's see how easy it is to make this Strawberry Bread and Butter Pudding.

Prep Time

15 minutes

Cook Time

35 - 40 minutes

Yield

6 - 8 servings

Baking Dish You will need

You will need a dish measuring 30cm x 15 cm and 7 cm deep. Don't worry if it's not an exact size, so long as it will hold all the liquid.
They also look very cute if you use muffin pans or mini loaf pans!

Ingredients

100 g or ½ cup butter
10 Slices white bread - I often use leftover bread
400 ml or 1&½ cups milk
2 eggs
1 Teaspoon vanilla extract
6 tablespoons sugar
250g or 2 Cups Strawberries, sliced

If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for ‘average’ sweetness.

Instructions

Heat oven to 180C, Gas 4, 350F. Grease your dish.
Cut the slices of bread in half diagonally so they are triangles. Butter on both sides of every slice.

Fluffy Strawberry Bread and Butter Pudding, preparing the bread

3. Place half of the slices of bread in your dish, making sure the dish is covered.

4. Arrange half the strawberry slices all over the bread slices, then sprinkle with 2 tablespoons of sugar.

5. Add the other half of the bread slices to make another layer, and then add the remaining strawberry slices and another 2 tablespoons of sugar.

6. Beat the eggs, milk, the remaining 2 tablespoons of the sugar, and vanilla extract with a whisk until fluffy and pale in color.

Fluffy Strawberry Bread and Butter Pudding, preparing the custard filling

7. Pour the milk mixture over the bread, making sure it is evenly distributed. If necessary, use a spoon and push any slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

8. Place in the oven for 40 -45 minutes.

9. Once ready, leave the pudding to settle and firm up for half an hour or so and then serve warm with a blob of whipped cream, strawberry ice cream, or just enjoy it on its own with a lovely cup of tea!

You can also make mini ones in a muffin pan, adjust the cooking time to 15-20 minutes (until it is set & there is no runny liquid)

I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3-inch slice of the pudding in the microwave for 40 - 60 seconds.

It really is fluffy and light, so so delicious!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Fluffy Strawberry Bread and Butter Pudding

Yield: 6 - 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Fluffy Strawberry Bread and Butter Pudding. Similar to French Toast only much fluffier. A warm fruit breakfast casserole with strawberries and bread baked in a creamy sweet custard.

Ingredients

100 g or ½ cup butter
10 Slices white bread
400 ml or 1 &½ cups milk
2 eggs
1 Teaspoon vanilla extract
6 tablespoons sugar
250g or 2 Cups Strawberries, sliced

Instructions

1. Heat oven to 180C, Gas 4, 350F. Grease your dish.
2. Cut the slices of bread in half diagonally so they are triangles. Butter on both sides of every slice.
3. Place half of the slices of bread in your dish, making sure the dish is covered.
4. Arrange half the strawberry slices all over the bread slices, then sprinkle with 2 tablespoons of the sugar.
5. Add the other half of the bread slices to make another layer, and then add the remaining strawberry slices and another 2 tablespoons of sugar.
6. Beat the eggs, milk, the remaining 2 tablespoons of the sugar and vanilla extract with a whisk until fluffy and pale in colour.
7. Pour the milk mixture over the bread, making sure it is evenly distributed. if necessary, use a spoon and push any slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.
8. Place in the oven for 40 -45 minutes.
9. Once ready, leave the pudding to settle and firm up for half an hour or so and then serve warm with a blob of whipped cream, ice cream, or just enjoy it on it's own with a lovely cup of tea!

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 82mgSodium: 328mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 7g

Nutrition information isn’t always accurate