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Strawberry Orange Bread Pudding


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!

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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

Course Dessert
Keyword bread, easy, orange, pudding, quick, strawberry, summer recipes
Prep Time 10 minutes
Cook Time 40 minutes


  • 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.

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