This recipe is one that gives a whole lot more than it takes. It’s quick to assemble – a few minutes to chop up the bread and the strawberries, a minute to whisk together cream, eggs and vanilla, a minute to measure out the sugar and bourbon and pour them over the strawberries, and two minutes while the pudding is in the oven to melt a little white chocolate for the sauce. All simple steps, but when you open the oven and pull out that bread pudding, redolent of bourbon and vanilla and roasted strawberries, and drizzle the warm white chocolate sauce over the top, even you will find it hard to believe how easy it was to make such an intoxicating dessert. Yes, it’s full of vices – booze and gluten and dairy and sugar – but it’s good to eat something sinful every once in a while.

CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce
CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

Serves 4-6.

  • 3/4 c. heavy cream, divided
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 4 c. 1-inch bread cubes, from a soft homemade loaf such as pullman or challah, about 1/2 lb. in total
  • 2 c. quartered fresh strawberries
  • 1/2 c. sugar
  • 1/4 c. bourbon
  • butter for greasing the pan
  • 1/2 c. white chocolate chips
  1. Preheat the oven to 350°F. Whisk 1/2 cup of the heavy cream, the vanilla, the salt, and the eggs together in a large bowl until fully combined. Add the bread cubes and toss with the cream mixture until the bread is fully coated. Set aside and let sit for at least 15 and up to 45 minutes so that the bread soaks up the cream.
  2. Toss the quartered strawberries with the sugar and the bourbon until well mixed. Set aside and let sit for 15-30 minutes until the berries are very juicy. Combine the berry and bread mixtures in one bowl and stir to thoroughly mix.
  3. Grease a 1.5 qt baking dish with butter. Add the bread pudding mixture to the pan, and place in the preheated oven. Bake for 35 minutes, or until bread is golden brown, custard is semi-set, and juices are bubbling. Remove from oven and let cool slightly. Pudding can be served warm, at room temperature, or chilled.
  4. Just before serving, add the remaining 1/4 c. of heavy cream and the white chocolate chips to a small saucepan. Heat over low heat, stirring, just until the chocolate has melted. Remove from the heat immediately and pour the warm sauce over the bread pudding.

Dining and Cooking