Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Recipe~CoCo Strawberry Bread Pudding~From Artisan Bakery & Good Eats

I love bread pudding and I discovered this spectacular recipe in a recent article of the StarTribune online. It uses fresh summer strawberries and cream cheese frosting. Decadent? You betcha!


From Noreen Ovadia of Coco – Artisan Bakery & Good Eats in Washburn, Wisconsin.

Picture courtesy of the StarTribune

Serves 8

Note: This recipe must be prepared in advance.

Recipe from: Noreen Ovadia of Coco – Artisan Bakery & Good Eats
in Washburn, Wisconsin.

For custard:
6 eggs
1/2 c. plus 2 tbsp. sugar
3 c. half and half
1 1/2 tsp. vanilla extract
1 22-oz. loaf sourdough bread

For strawberry swirl:
1 lb. strawberries
3 tbsp. sugar
1 1/2 tsp. corn starch
1 tbsp. water

For icing:
2 oz. cream cheese, at room temperature
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt


To prepare custard: In a large bowl, whisk together eggs, sugar, half and half and vanilla extract. Slice bread, then tear slices in half. Add bread to custard (coating all bread with custard) and let mixture sit at room temperature for at least 30 minutes.

To prepare strawberry swirl: Rinse, stem, hull and slice strawberries, cutting in halves for small berries, quarters for larger berries. In a saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, until juice from strawberries is released and berries are cooked but still hold their shape. In a small bowl, whisk together corn starch and water. When strawberry mixture comes to a boil, drizzle in corn starch mixture, stirring constantly. Remove from heat.

Preheat oven to 350 degrees. Spoon custard mixture into a 9×9-inch baking pan. Spoon strawberry swirl over top of custard. Using a knife, cut swirl patterns into bread, allowing strawberry mixture to seep into bread. Cover with aluminum foil.

Place pan in a larger 2” deep pan to create a water bath. Place pans in oven. Fill outer pan about 2/3 full with extremely hot tap water. Bake for 30 minutes. Remove aluminum foil and continue baking until bread pudding is brown and puffs slightly, about 30 minutes. Remove from oven, remove pan from water bath to a wire rack and cool at least 15 minutes.

To prepare icing: In bowl of an electric mixer on medium-high speed, combine cream cheese and butter and beat until smooth, about 2 minutes. Reduce speed to low and add powdered sugar until incorporated. Add vanilla extract and salt. Increase speed to medium and beat until icing is smooth. Transfer icing to a microwave-safe container and cook 30 seconds to 1 minute, until mixture is thin. Remove from oven, stir with spoon and drizzle icing over bread pudding. Serve immediately (and refrigerate any leftovers).


2 responses

  1. Looks decadent, so tasty. I love a good bread pudding.

    June 3, 2011 at 11:26 am

    • Bread puddings are wonderful in my eyes. Made with fresh picked fruit…luscious!

      June 3, 2011 at 11:45 am

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