Strawberry Bread Pudding Souffle Recipe
This Strawberry Bread Pudding Soufflé is a delightful twist on the classic dessert, with sweet, juicy strawberries baked into a fluffy, airy soufflé. Perfect for using up leftover bread, it’s a warm and comforting treat that’s both indulgent and light. Serve it with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence!
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Calories: 350kcal
Servings: 8
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!
Nutrition
Calories: 350kcal | Carbohydrates: 50.3g | Protein: 12.1g | Fat: 11.8g | Saturated Fat: 4.6g | Cholesterol: 192mg | Sodium: 394mg | Potassium: 147mg | Fiber: 1.9g | Sugar: 22g | Calcium: 106mg | Iron: 3mg