Strawberry Bread Pudding Soufflé has quickly become a favorite in my kitchen. It combines the comforting softness of traditional bread pudding with the light, airy lift of a soufflé, creating the perfect balance of textures.
The sweetness of ripe strawberries and the richness of vanilla custard deliver a flavor that’s both familiar and exciting. It’s indulgent but not overly heavy, making it perfect for a cozy evening or light brunch.
What I didn’t expect was how easily this came together! Despite looking like a fine-dining dish, it’s surprisingly simple to make at home. The recipe is forgiving and allows for fun variations, ensuring it’s always a hit with friends and family.
If you’re looking for the perfect drink pairing, the Autumn Rickey or Spiced Apple Fizz is an excellent choice. Their light, tart flavors complement the richness of the soufflé, adding a refreshing touch to your meal.
What Makes This Recipe Special
- Perfect for Any Occasion: Whether you’re serving it as a dessert or a decadent brunch dish, this recipe fits the bill.
- Fresh Strawberries: The juicy burst of strawberries really elevates the bread pudding, providing a sweet contrast to the creamy custard.
- Soufflé-like Texture: The soufflé element gives this pudding a light, almost cloud-like texture that’s unlike your traditional bread pudding.
Strawberry Bread Pudding Souffle Recipe
Equipment
- 9-inch pie plate
- Mixing Bowls
- Whisk
- Measuring Cups
- Spatula
- Oven
- Cake Tester
- Cooling Rack
Ingredients
- 1 pound brioche or challah bread cut into large cubes
- 10 oz fresh strawberries
- 4 eggs
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups milk
- 1/2 cup whipping cream
- 1 tbsp butter for greasing the baking dish
Instructions
- Preheat the oven to 300°F (150°C). Cut the bread into large cubes and transfer to a baking sheet. Toast in the oven for about 5 minutes.
- Cut the fresh strawberries into smaller pieces.
- Grease a 2-quart (2 liters) baking dish with butter.
- Add a layer of bread cubes, then spread half of the strawberries over them.
- In a bowl, whisk eggs, sugar, salt, vanilla extract, and cinnamon. Gradually add milk and cream, then pour the mixture over the bread cubes.
- Press with a spatula to coat the bread, then add the remaining strawberries and let it rest for 10-15 minutes.
- Preheat the oven to 350°F (180°C) and bake for 35-40 minutes until golden and puffed. Let cool for 10 minutes before serving with powdered sugar and whipped cream or ice cream. Enjoy!
