This bread pudding is my fruity, bourbony twist on one of my very favorite bread pudding recipes. It’s loaded with sweet roasted strawberries, dark chocolate chips, and decadent bourbon cream with all-star appearances by challah bread and mascarpone. So much goodness in here, you guys!
This makes for the perfect luscious weekend brunch or divine dessert. I’m going to warn you in advance, though…you may want to make a double batch of the roasted strawberries and then use them in everything you make for the next few days (or eat them with a spoon directly from the roasting pan). I had a really hard time not devouring them before they ever stepped foot in the bread pudding.
This is the perfect celebratory dish for welcoming spring to the 2015 party (which happens on Friday…yay!), so go out and grab the ingredients today so you’ll be ready to get this baby in the oven and in your belly this weekend!
- 4 cups 1-inch stale challah bread cubes (about the better part of a loaf of challah)
- 1 recipe roasted strawberries (see recipe below)
- ⅓ cup dark chocolate chips
- 1 cup whipping cream
- ⅔ cup whole milk
- ⅓ cup bourbon cream
- ⅓ cup pure maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 lb strawberries, rinsed, dried, and hulled
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar, lightly packed
- ½ cup mascarpone
- 2 tablespoons bourbon cream
- Preheat oven to 500 degrees. Grease an ovenproof baking dish with butter. Cut hulled strawberries in half (or into thirds for larger berries). Add 1 pound of sliced strawberries to baking dish and sprinkle 1 tablespoon each granulated sugar and light brown sugar on top. Roast for 15-18 minutes, stirring occasionally. Remove strawberries from baking dish using slotted spoon and set aside to cool. Save the roasting juices for topping bread pudding or using in milkshakes!
- Cut challah bread into 1-inch cubes until you have about 4 cups of bread pieces. I try to avoid as much of the crust of the bread as possible and stick to the insides. If your bread isn’t stale, you can slice it and leave it sitting out on the counter to dry for a few hours or toast in a 350°F oven for 20 minutes until somewhat dried.
- Grease a 9-inch pie plate with butter. Add bread pieces, roasted strawberries, and ⅓ cup chopped dark chocolate into buttered dish, trying to distribute evenly. Lightly pack down into dish.
- In a bowl, whisk together cream, milk, bourbon cream, and maple syrup. Add 3 large eggs and beat until eggs are well combined. Add 1 tsp vanilla extract and ½ tsp salt.
- Slowly pour custard mixture over bread mixture, concentrating on trying to soak the top layer of bread while pouring. Cover with plastic wrap and refrigerate for at least an hour up to overnight to give time for the custard to soak into the bread.
- When ready to bake, preheat oven to 325°F and remove bread pudding from refrigerator to warm slightly while oven is preheating.
- Bake uncovered for 30-35 minutes or until top is crisp and the middle is done (a toothpick should come out mostly clean). If top hasn’t browned but the center is done, broil on low for 1-2 min, watching closely.
- Let sit for 5-10 minutes. Serve warm topped with spiked mascarpone.
- Gently stir bourbon cream into mascarpone. Store in refrigerator until ready to serve.
If you can't find bourbon cream near you, you can replace it with a mixture of whole milk and bourbon. I would add 4 tablespoons of milk (in addition to the ⅔ cup the recipe already calls for) and 2 tablespoons of your favorite bourbon.