Soft and flakey croissants baked in a luscious white chocolate custard and topped with fresh strawberry sauce!
Now that winter is almost officially over, I can’t help but move on to lighter, brighter, and fresher flavors. Berries are BY FAR my favorite fruit. In fact, I’ll often pick enough to freeze so that I can enjoy them during the colder months. It usually lasts me up until January…if I practice enough self-control.
So since we’re still transitioning from winter to spring, I thought it would be a good idea to combine the best of both worlds…the comforting warmth of bread pudding and the summery sweetness of fresh strawberries!
This White Chocolate Strawberry Bread Pudding is unlike any bread pudding you’ve had before. It has the perfect balance of flavors, and it’s not overly rich. Something magical seems to happen when you immerse light and fluffy croissants in creamy white chocolate custard and bake it in the oven. It transforms into the most otherworldly delicacy.
Thankfully, something THIS divine is actually quite easy to make. Aside from its heavenliness, one of the reasons why I love making bread pudding is because of how quickly and easily it comes together. Moreover, it’s a dessert that can be made ahead of time and baked just before it’s ready to serve.
Tips for making the BEST Bread Pudding:
- Use Croissants: Even though bread pudding can be made with anything from crusty artisanal breads to soft brioche loafs, I prefer croissants for their fluffy texture and buttery flavor. You’re definitely free to use a different type of bread, but I HIGHLY recommend trying it with croissants first.
- Use Stale Bread: Dry, old, stale bread is the best at absorbing the creamy custard without becoming mushy. I always check out my grocery store’s bakery clearance rack since it’s full of old bread. If you don’t have stale bread, simply cut it up into bite-sized pieces, spread them out on a baking sheet, and bake in a 350ºF oven for 8-10 minutes, or until toasted.
- Soak it Good: This bread pudding requires AT LEAST an hour of soaking time. However, I almost always make it up the night before, allow it to sit overnight, and bake it the next morning. This not only ensures the best texture, but it allows the flavors to develop.
- Caramelize the Top: I like to sprinkle a couple of Tablespoons of granulated sugar on top of the bread pudding just before baking it in the oven. This creates a very thin, delicate crust on top and obviously, more sweetness!
To me, bread pudding isn’t complete until it’s topped with a sauce of some kind. When it’s piping hot and out of the oven, it’s pretty much screaming for something luscious to be drizzled on top. And I don’t think I could’ve picked a better sauce to accompany this bread pudding than freshly homemade strawberry sauce.
Now, I’m definitely aware of how convenient it is to go to the grocery store and pick up a can of strawberry pie filling. BUT, I can guarantee it won’t taste nearly as flavorful, nor as delicious as the sauce in this recipe. And honestly, it couldn’t be any simpler to make. All you have to do is heat some strawberries in a medium saucepan on the stove until their juices begin to release. Then combine some sugar, cornstarch, and salt, and stir it into the strawberries. Cook this mixture for a few minutes until it thickens, and that’s it!
This White Chocolate Strawberry Bread Pudding has comfort food vibes written ALL over it! Every single spoonful is pure heaven, and I can’t think of a better treat to welcome the warmer months of spring than this dessert right here.
White Chocolate Strawberry Bread Pudding
Ingredients
- 13 ounces croissants, torn (about 5 croissants)
Custard:
- 8 ounces white chocolate, chips or chopped
- 1 cup heavy cream
- 1 cup whole milk
- ⅓ cup granulated sugar
- 3 egg yolks
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract
- 1 Tablespoon granulated sugar, for topping
Strawberry Sauce:
- 4 cups sliced strawberries
- ⅔ cup granulated sugar
- 4 teaspoons cornstarch
- Pinch of salt
Instructions
- Preheat oven to 350ºF degrees. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the custard.
Make the Custard:
- Place the white chocolate in a large mixing bowl; set aside.
- Pour the heavy cream, milk, and sugar into a medium saucepan. Cook over medium-high heat until the sugar is dissolved and the mixture begins to boil. Immediately pour hot cream mixture over the white chocolate and allow to sit for 5 minutes. Stir until smooth.
- In a separate bowl, whisk the egg yolks and egg together. Slowly whisk in a few tablespoons of the warm cream mixture. Pour the egg mixture into the warm cream, and whisk until smooth. Stir in the salt, vanilla, and almond extract. Gently fold in the croissants.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to assure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour**.
- Preheat the oven to 350ºF. Sprinkle the tablespoon of sugar evenly over the bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty.
Make the Sauce:
- In a medium saucepan, heat the strawberries over medium heat until they soften and their juices start to release, about 4-5 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the strawberries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat.
- To serve, slice/scoop bread pudding into bowls, and top with the strawberry sauce.