Strawberry Cheesecake Bread Pudding: A Delicious Twist on a Classic Dessert

Strawberry Cheesecake Bread Pudding is a delightful twist on two beloved desserts, combining the creamy richness of cheesecake with the comforting texture of bread pudding. As I embarked on creating this recipe, I was inspired by the classic flavors of strawberry cheesecake that have been enjoyed for generations. This dish not only brings a sense of nostalgia but also offers a unique way to savor the sweet, tangy taste of strawberries in every bite.

People adore Strawberry Cheesecake Bread Pudding for its luscious creaminess and the way it effortlessly melds flavors and textures. The soft, custardy bread contrasts beautifully with the fresh strawberries, creating a dessert that is both indulgent and satisfying. Plus, it’s incredibly convenient to prepare, making it a perfect choice for gatherings or a cozy night in. Join me as we dive into this scrumptious recipe that is sure to become a favorite in your home!

this Recipe

Ingredients:

• 1 loaf of day-old brioche or challah bread, cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 ounces cream cheese, softened and cut into small cubes
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Powdered sugar, for dusting (optional)
• Fresh mint leaves, for garnish (optional)

Preparing the Bread Pudding Mixture

1. Start by preheating your oven to 350°F (175°C). This will ensure that your bread pudding bakes evenly and comes out perfectly golden brown.
2. In a large mixing bowl, combine the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, almond extract, and salt. Whisk these ingredients together until they are well combined and the mixture is smooth.
3. Next, add the cubed brioche or challah bread to the egg mixture. Gently fold the bread into the mixture, ensuring that all the pieces are soaked. Let this sit for about 15-20 minutes, allowing the bread to absorb the liquid.
4. While the bread is soaking, prepare the strawberries. In a separate bowl, toss the sliced strawberries with the cornstarch. This will help to thicken the juices released during baking and prevent the pudding from becoming too soggy.

Incorporating the Cream Cheese

5. Once the bread has soaked, it’s time to add the cream cheese. Gently fold in the cream cheese cubes into the bread mixture. Be careful not to break the bread too much; you want to keep some texture.
6. After the cream cheese is incorporated, add the strawberries to the mixture. Gently fold them in, ensuring they are evenly distributed throughout the bread pudding.

Baking the Bread Pudding

7. Grease a 9×13-inch baking dish with butter or non-stick spray. This will help prevent the pudding from sticking to the dish.
8. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly. Use a spatula to ensure that the strawberries and cream cheese are well distributed.
9. Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be set but still slightly jiggly in the center.
10. Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes before serving. This cooling time allows the pudding to firm up a bit more.

Serving the Strawberry Cheesecake Bread Pudding

11. To serve, cut the bread pudding into squares and place them on individual plates. You can dust the top with powdered sugar for a touch of sweetness and presentation.
12. If you want to elevate the dish even further, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess complements the flavors beautifully.
13. For a fresh touch, garnish with a few mint leaves on top. This not only adds a pop of color but also a refreshing aroma that enhances the overall experience.

Storing Leftovers

14. If you have any leftovers (which is rare because it’s so delicious!), allow the bread pudding to cool completely before storing it. Cover it tightly with plastic wrap or transfer it to an airtight container.
15. Store the bread pudding in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through.

Tips for the Perfect Bread Pudding

Conclusion:

In summary, this Strawberry Cheesecake Bread Pudding is an absolute must-try for anyone looking to indulge in a delightful dessert that combines the creamy richness of cheesecake with the comforting texture of bread pudding. The vibrant flavors of fresh strawberries paired with the luscious cream cheese create a heavenly experience that will leave your taste buds dancing with joy. For serving suggestions, consider topping each portion with a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of decadence. You can also experiment with variations by swapping out strawberries for other fruits like blueberries or raspberries, or even adding a sprinkle of crushed graham crackers on top for that classic cheesecake crust flavor. I wholeheartedly encourage you to give this recipe a try and share your experience with friends and family. Whether you’re hosting a gathering or simply treating yourself, this Strawberry Cheesecake Bread Pudding is sure to impress. Don’t forget to snap a photo and tag me when you make it—I can’t wait to see your delicious creations! Happy baking!
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Strawberry Cheesecake Bread Pudding: A Delicious Twist on a Classic Dessert
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• Author: Maria
• Total Time: 75 minutes
• Yield: 8–10 servings 1x
Print Recipe
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Description
Enjoy a delicious Strawberry Cheesecake Bread Pudding, combining creamy cheesecake and fresh strawberries in soft brioche. This comforting dessert is perfect for brunch or as a sweet finale to any meal.
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Ingredients
Scale 1x2x3x
• 1 loaf of day-old brioche or challah bread, cut into 1-inch cubes
• 2 cups fresh strawberries, hulled and sliced
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 ounces cream cheese, softened and cut into small cubes
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Powdered sugar, for dusting (optional)
• Fresh mint leaves, for garnish (optional)
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Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, almond extract, and salt. Whisk until smooth.
3. Add the cubed brioche or challah bread to the egg mixture. Gently fold to soak the bread. Let it sit for 15-20 minutes.
4. In a separate bowl, toss the sliced strawberries with cornstarch to thicken their juices.
5. Gently fold in the cream cheese cubes into the soaked bread mixture, being careful not to break the bread too much.
6. Fold the strawberries into the mixture, ensuring even distribution.
7. Grease a 9×13-inch baking dish with butter or non-stick spray.
8. Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
9. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The center should be slightly jiggly.
10. Remove from the oven and let cool for 10-15 minutes before serving.
11. Cut into squares and serve on individual plates. Dust with powdered sugar if desired, and consider adding whipped cream or vanilla ice cream. Garnish with mint leaves for a fresh touch.
Notes
• For best results, use day-old bread to ensure it absorbs the custard mixture well.
• Feel free to substitute strawberries with other berries or fruits based on your preference.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
• Prep Time: 20 minutes
• Cook Time: 55 minutes