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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, almond extract, and salt. Whisk until smooth.
- Add the cubed brioche or challah bread to the egg mixture. Gently fold to soak the bread. Let it sit for 15-20 minutes.
- In a separate bowl, toss the sliced strawberries with cornstarch to thicken their juices.
- Gently fold in the cream cheese cubes into the soaked bread mixture, being careful not to break the bread too much.
- Fold the strawberries into the mixture, ensuring even distribution.
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
- 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.
- Remove from the oven and let cool for 10-15 minutes before serving.
- 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