PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Make a pan of this sweet strawberry bread pudding the night before and easily bake in the morning for a stunning breakfast treat.
We just booked tickets to Europe for later this summer. Our plan: explore Barcelona, eat as many tapas as our bellies can hold and then drive across the border to France to eat as many French-everything we can. Oh, and to see the sights. I just can’t help it as our vacations revolve around food. Isn’t that best (um, only) way to experience a culture?
In celebration of our summer trip and Mother’s Day, I’m incorporating a French classic into a perfect breakfast for serving in bed to Mom (or in all honesty, to yourself). Strawberries are a sign that spring is in full force, so I used Bonne Maman Strawberry Preserves and juicy strawberries to flavor an irresistible bread pudding that’s sweet and fruity but not too sweet it leans more dessert. Although I won’t tell if you top it with ice cream and call it dessert. But the best part about this whole thing? It can be made the night before and baked in the morning for a fuss-free breakfast. While it’s baking, you can slice fruit, make coffee, arrange flowers, and write that Mother’s Day card you remembered to get… 
What I love about Bonne Maman is that they preserve fruits at their peak, so the natural sweetness and fruit flavors really come out. They are also non-GMO project verified, use no high fructose corn syrup, no artificial coloring, and no preservatives. That’s a lot of wins in my book. In this bread pudding, to make sure every single bite has a punch of strawberry, I make strawberry preserve sandwiches and cut them into cubes. Those cubes get tossed with fresh strawberries and bathed in an egg and almond milk mixture. After soaking overnight and baking in the morning, each slice is topped with toasted almonds, coconut, and coconut whip (or real whipped cream or Greek yogurt if dairy-free isn’t your thing) and drizzled with maple syrup.
What better way to celebrate spring and the best Mom in the world?
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For more recipe ideas, check out these fun toasts.
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Strawberry Bread Pudding
- Total Time: 85 minutes
- Yield: Serves 6-8 1x
- Diet: Vegetarian, Omnivore
Description
Sweet strawberry bread pudding, baked the night before for a stunning breakfast. Simple to make, perfect for a weekend brunch.
Ingredients
- Coconut oil
- 10 slices whole grain sandwich bread
- 5 tbsp Bonne Maman Strawberry preserves
- 1.25 cups (296 ml) chopped fresh strawberries
- 5 eggs
- 1.5 cups (355 ml) unsweetened almond milk
- 2 tbsp maple syrup
- 0.5 tsp vanilla extract or vanilla powder
- 0.25 tsp cinnamon
- Pinch of salt
- 0.5 cups (118 ml) toasted almonds
- 0.25 cups (59 ml) toasted shredded unsweetened coconut
- Coconut whipped cream
Instructions
- Grease bottom and sides of a 1 ½ quart baking dish.
- Make preserves sandwiches: Spread 5 slices of bread with 1 tablespoon each of strawberry preserves. Top with another slice to make a sandwich, pressing gently to adhere. Slice each sandwich into 16 cubes.
- Spread half of the bread cubes in the bottom of the baking dish. Scatter with half of the chopped strawberries.
- Top with the remaining bread cubes and strawberries.
- Whisk eggs until no longer stringy. Add almond milk, maple syrup, vanilla, cinnamon, and salt and whisk to combine.
- Pour the mixture over the bread and strawberries and press gently to submerge as best you can.
- Cover with foil and allow to sit in the refrigerator for 8 hours or overnight.
- Preheat oven to 350°F (177°C).
- Place the pan in the oven and bake, covered, for 55-65 minutes.
- After 40 minutes, remove the foil cover to allow the top to brown.
- Remove from oven and allow to rest for 10 minutes before slicing.
- Top with almonds, coconut, fresh strawberries, and whipped topping of choice.
- Drizzle with additional maple syrup, if desired.
Notes
- For a richer flavor, use brioche or challah bread instead of whole grain.
- To prevent soggy bread, ensure the bread is not overly saturated with the custard mixture.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use frozen strawberries instead of fresh strawberries for the bread pudding?
Yes, you can use frozen strawberries, but make sure to thaw and drain them beforehand to avoid excess moisture in the pudding.
How do I incorporate the Bonne Maman Strawberry Preserves into the recipe?
You can swirl the Bonne Maman Strawberry Preserves into the bread pudding mixture before baking, or you can serve it on top as a finishing touch.
What type of bread works best for making this strawberry bread pudding?
A slightly stale bread like brioche or challah works best, as it absorbs the custard mixture without becoming too soggy.
