Bread Pudding Recipe
Ole School Bread Puddin' just like Grandma made, Strawberry Compote and Whipped Topping
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Ingredients
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Bread Pudding
Strawberry Compote
Whipped Topping
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the stale bread into cubes and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 3
Combine and Soak
Pour the wet mixture over the cubed bread. Gently fold the bread into the mixture until all pieces are coated. Allow it to sit for about 15 minutes to soak up the liquid.
- 4
Bake
Transfer the soaked bread mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
Strawberry Compote
- 5
Prepare the Strawberries
While the bread pudding is baking, wash and slice the fresh strawberries.
- 6
Cook the Compote
In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally until the strawberries break down and the sauce thickens.
- 7
Cool Down
Remove from heat and let the compote cool. It can be served warm or cold.
Whipped Topping
- 8
Whip the Cream
In a mixing bowl, pour in the heavy cream. Use an electric mixer to beat it on medium-high speed until it begins to thicken.
- 9
Add Sugar and Vanilla
Once the cream starts to thicken, add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- 10
Serve
Keep the whipped topping refrigerated until ready to serve with the bread pudding.