Strawberry and White Chocolate Bread Pudding
  • Srv: 8
  • By: Chef Laurent Zirotti


  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 10 oz white bread or baguette (or best with brioche!) cut into one inch cubes
  • 4 oz granulated sugar
  • 5 oz white chocolate chips
  • 1 lb fresh strawberries, washed and sliced


  1. Preheat oven at 350° F.
  2. Butter a gratin dish 8x8 and 2 inches deep.
  3. Whisk together in mixing bowl, milk, cream, eggs, sugar, and vanilla extract.
  4. Add the bread and let it soak for 5 minutes (baguette will take longer to get soft than brioche or white bread).
  5. Once bread is soft, add cut strawberries and white chocolate chips. Mix well again. Pour into the baking container.
  6. Bake in oven at 350°F in a Bain Marie (place your gratin dish in a deeper and larger gratin dish with hot water to create a "Bain Marie"). This technique will distribute the heat from the oven more gently in the gratin dish. Water needs to be at least 3/4 to the top of the bread pudding dish and hot.
  7. Bake for at least 1 hour and 15 minutes until the mix is "set". Make sure that the center of the pudding is set.
  8. Cool before serving. If done the day before, warm the pudding up a bit before serving (in the microwave) or not.
  9. Serve with whipped cream or ice cream (vanilla) and a strawberry coulis or syrup.