Ingredients:

  • 6 cups (450g) sourdough or challah bread, cubed into 1-inch pieces
  • 3 tbsp (42g) unsalted butter, melted
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • ¾ cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1g) ground cinnamon
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1 tbsp (15g) cornstarch
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) powdered sugar
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Toss the bread cubes with melted butter on a sheet pan and toast for 10 minutes until lightly golden and fragrant.
  3. In a small bowl, toss the quartered strawberries with cornstarch until evenly coated.
  4. In a large mixing bowl, beat the eggs and granulated sugar until pale.
  5. Slowly whisk in the whole milk, heavy cream, vanilla, salt, and cinnamon until the mixture is smooth and sugar is dissolved.
  6. Place the toasted bread cubes into a 9x13 inch baking dish and gently fold in the strawberries.
  7. Pour the custard evenly over the bread, pressing down with a spatula to ensure every piece is submerged.
  8. Optional: Beat softened cream cheese, powdered sugar, and lemon juice until smooth. Drop dollops over the bread and swirl with a knife.
  9. Bake for 40–45 minutes until the center is set but slightly jiggly and the top is mahogany-colored.
  10. Let the pudding rest for 15 minutes before serving.