Valentine’s Day calls for something sweet and special, and my Strawberry Bread Pudding Soufflé is just that.
This dessert brings together the comforting, homey feel of traditional bread pudding with the delicate, airy texture of a soufflé, creating a treat that’s both familiar and exciting.
The combination of juicy strawberries and rich vanilla custard brings a delightful flavor that’s indulgent without being too heavy. Whether you’re enjoying a cozy evening or a light brunch, this soufflé hits all the right notes.
What’s even better? It’s easier to make than you’d think! Despite its elegant appearance, the recipe is simple and forgiving, with room for fun variations. It’s sure to be a crowd-pleaser.
For the perfect drink pairing, try an Autumn Rickey or Spiced Apple Fizz. Their tart, refreshing flavors complement the creamy richness of the soufflé, making your Valentine’s celebration extra special.
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!
