This is one of our family’s go to favorites, the flavors can be changed seasonally and it’s made from ingredients you likely always have on-hand!Jump to Recipe
If you are someone who likes an easy dessert, that’s rich and delicious, you’ve got to try bread pudding! Not only is it super simple, but you can use leftovers in the kitchen, and the flavor possibilities are endless!
Use fruits that are around: I had some strawberries that were about to go bad, and some oranges that were a little too dry for the kids to eat. This flavor combination is so light and refreshing.
Make ahead: You can also make this the night before, and let it sit in the fridge, and it will be even better the longer you let it soak.
Old is good: In school, they’d emphasize “the staler, the better”, and let me tell you, they are not wrong. I had bread sitting on the counter for….weeks… gross I know. It was rock hard, and somewhat difficult to cut. But after it soaks up the custardy-goodness it is amazing!
Reuse the recipe: You can use this standard recipe and just change the mix-ins. Chocolate chips, cinnamon, white chocolate and raspberry, berry trio, lemon and blueberry, there are so many different combinations you can do without using different recipes.
Storage Instructions: Cover it tightly with saran wrap, or put in an airtight container in the fridge for 4-5 days.
Freezing Instructions: This will freeze well, for 3 months. Cut servings ahead of time and then freeze.
Bread: French bread, brioche and challah are the best for bread pudding. What else is best? Whatever is lying around!
Milk: You can use basically any milk. Heavy cream will make it richer, whole milk is rich but less fatty, nut milks work just fine too!
Strawberry Orange Bread Pudding
- butter for greasing the dish
- 1 1 pound loaf of bread cut into 1 inch cubes
- 2 tsp vanilla extract
- 5 eggs
- 3 egg yolks
- 1 tsp salt
- 1 1/2 cups sugar
- 3 cups milk (whole, or a nut milk)
- 1 cup heavy cream
- 1 cup diced strawberries
- zest of one orange
- Preheat the oven to 350° and grease a 9×13 baking dish with butter.
- In a bowl, mix the milk, cream, sugar, eggs, yolks, salt and vanilla.
- Add the bread cubes to the bowl, along with the strawberries and orange zest. Let it soak for 30 minutes, or up to 24 hours covered in the fridge.
- Transfer to the baking dish, and bake for 35-45 minutes. When it's cooked through but still jiggly, take it out. The custard will set more as it cools.
- Let it sit for 15 minutes, cut and enjoy.
Anyone else used to hate biscotti? Or maybe you currently hate biscotti. Maybe you haven’t had the right biscotti yet. I used to think they were disgusting, dry cookies. I was wrong people! So wrong! They are so good! And when you pair them with coffee, they’re even better. I think I just always happened to try a biscotti from somewhere that didn’t make them well. That plastic container at Target with the little dry biscotti made six months ago and frozen and thawed out to sell in the “bakery” section, not good biscotti! Come on, can we really call it a “bakery” section? I don’t think so…
I have dabbled with different versions of a pumpkin spice sauce over the years. Some tasted okay, but crystallized easily. Some did not have enough of that “spice” flavor. This one is the best I’ve ever made. It is creamy, spicy and holds well in the fridge. There is one problem though – it doesn’t last long! I made about 12 ounces and it lasted about three days because it is just so good, we were drinking more coffee just to use the yummy pumpkin sauce.
We made this crisp with some leftover berries we had in the freezer. You know, that big Costco bag of frozen berries, it’s PERFECT for this recipe. Fresh berries are often more expensive anyway, so that’s why we decided to develop this recipe for you. We don’t need groceries costing more than they already do…anyway…