White Chocolate Strawberry Bread Pudding

This smooth, custard-like bread pudding is a decadent end to any meal.

Erica Policow

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Ingredients

1 cup quartered strawberries plus 1/2 cup sliced strawberries		4 eggs, lightly beaten
1/2 cup maple syrup		3 1/2 cups cubed challah
4 ounces chopped white chocolate		3 cups whole milk, scalded
1 teaspoon vanilla		butter, for greasing the pan
1/2 cup sugar

Total:

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1
Preheat oven to 350 degrees F and grease a 9-inch baking dish with butter. In a large mixing bowl, pour the warm milk over the bread cubes and let soak 5 minutes.
2
In a small bowl, whisk together the eggs, sugar and vanilla. Add the egg mixture to the bowl with the bread cubes and stir to combine. Stir in the white chocolate and quartered strawberries, then pour into the prepared pan.
3
Set the pudding in a water bath and bake 70 to 80 minutes, or until pudding is set. Remove from oven and let cool completely in the water bath. Refrigerate bread pudding 2 hours or overnight.
4
When ready to serve, combine sliced strawberries and maple syrup in a microwaveable bowl and heat until warm. Spoon the maple berry sauce over squares of the bread pudding.

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