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Chocolate Covered Strawberry Bread Pudding » Simple and Healthy Recipe! ✅

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A delicious breakfast or dessert, this Chocolate Covered Strawberry Bread Pudding is easy to make and topped with a delicious chocolate sauce.

A FUN TWIST ON BREAD PUDDING

If you are a bread pudding lover, you must try this Chocolate Strawberry Pudding! A delicious breakfast or dessert, it’s topped with chocolate chips and fresh strawberries then topped with an easy and delicious chocolate sauce. If you like that classic combination of chocolate and strawberries, then this bread pudding recipe is made for you! You will have finesse in every bite.

TIPS AND TRICKS FOR PREPARING CHOCOLATE COVERED STRAWBERRY BREAD PUDDING:

  • You can use any type of bread you like, we like to use thick slices of white bread, challah, brioche or French bread.
  • I use semi-sweet chocolate chips in this recipe, but you can use white chocolate, milk chocolate, or dark chocolate.
  • You don’t need stale bread for this recipe, but if you prefer and don’t have any, you can cut the bread and then put it in the oven at 180 degrees and bake for 10 minutes.
  • Don’t forget to soak the bread mixture for at least 20 minutes before cooking so the bread slices can absorb the liquid.
  • Chocolate sauce is optional for this Chocolate Covered Strawberry Bread Pudding, but highly recommended as it really puts it on top and makes for a dessert bread pudding.
  • You can add more or less strawberries as you like.
  • This bread pudding deflates slightly after cooling, this is normal.
  • The amount of cream you add to the fudge sauce will determine how much chocolate you want the flavor to be and how thick or thin you like it.
  • If you don’t want to make your own chocolate sauce, simple chocolate syrup or dark hot sauce will work too.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • Texas toast or French toast
  • egg
  • sugar
  • Milk
  • thick cream
  • vanilla
  • cinnamon
  • Chocolate chips
  • strawberries
  • Butter
  • heavy whipping cream

HOW TO PREPARE THE CHOCOLATE COVERED STRAWBERRY BREAD PUDDING:

Cut bread into 1″-2″ squares and add to a large bowl, set aside.

In another container, add the milk, cream, eggs, sugar, vanilla and cinnamon.

Whisk together liquid and spice mixture until well blended.

Pour the liquid mixture over the bread slices.

Add the chocolate chips and strawberries and toss gently to coat. Let this mixture settle and let it soak for 20 minutes.

Spread the bread mixture into the prepared pan and bake for about 50-60 minutes until the center has thickened.

To make the bain-marie chocolate sauce, add the chocolate chips and butter.

Melt butter and chocolate chips together until smooth.

Once melted, add the vanilla. Blend until smooth.

Add liquid cream about ¼ cup at a time, mixing well to desired consistency.

Pour desired amount over individual slices or over entire plate before serving.

HOW TO STORE:

  • The best way to store bread pudding is to keep it in the refrigerator, as it contains eggs and dairy products. This will keep in the refrigerator properly covered with cling film or cling film (without chocolate sauce) for up to 5 days.
  • You can also freeze this Chocolate Covered Strawberry Bread Pudding recipe by wrapping it in plastic wrap and foil and placing it in the freezer. This will last up to 2 months. Allow to defrost in the refrigerator and reheat in the microwave.

WANT MORE RECIPES? TRY THESE!

Chocolate Covered Strawberry Bread Pudding

A delicious breakfast or dessert, this Chocolate Covered Strawberry Bread Pudding is easy to make and topped with a delicious chocolate sauce.

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Bread pudding:

  • 16 ounces Texas toast (thick-sliced ​​white bread) or French toast or challah or brioche
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 ½ cup milk
  • 1 ½ cup cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon of cinnamon
  • 1 cup semi sweet chocolate chips
  • 1 1/2 cups strawberries diced depending on how much strawberry flavor you like.

Dip:

  • 12 ounces semisweet chocolate chips
  • ½ cup unsalted butter
  • ¼-1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • strawberries to decorate

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  • Preheat oven to 350 degrees.
  • Spray a 9″ x 13″ skillet with nonstick cooking spray, set aside.
  • Cut bread into 1″-2″ squares and add to a large bowl, set aside.
  • In another bowl, whisk together milk, cream, eggs, sugar, vanilla, and cinnamon.
  • Pour mixture over bread, then add chocolate chips and strawberries and toss gently to coat.
  • Allow the bread mixture to soak for 20 minutes.
  • Spread the bread mixture into the prepared pan and bake for about 50-60 minutes until the center has thickened.

Chocolate sauce:

  • In a double boiler, melt the chocolate chips and butter.
  • Once melted, add the vanilla. Blend until smooth.
  • Add liquid cream about ¼ cup at a time, mixing well to desired consistency.
  • Pour desired amount over individual slices or over entire plate before serving.
  • You can use any type of bread you like, we like to use thick slices of white bread, challah, brioche or French bread.
  • I use semi-sweet chocolate chips in this recipe, but you can use white chocolate, milk chocolate, or dark chocolate.
  • You don’t need stale bread for this recipe, but if you prefer and don’t have any, you can cut the bread and then put it in the oven at 180 degrees and bake for 10 minutes.
  • Don’t forget to soak the bread mixture for at least 20 minutes before cooking so the bread slices can absorb the liquid.
  • Chocolate sauce is optional for this Chocolate Covered Strawberry Bread Pudding, but highly recommended as it really puts it on top and makes for a dessert bread pudding.
  • You can add more or less strawberries as you like.
  • This bread pudding deflates slightly after cooling, this is normal.
  • The amount of cream you add to the fudge sauce will determine how much chocolate you want the flavor to be and how thick or thin you like it.
  • If you don’t want to make your own chocolate sauce, simple chocolate syrup or dark hot sauce will work too.

Calories: 690kcal | Carbs: 60g | Protein: 10g | Fat: 47g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 256mg | Potassium: 370mg | Fiber: 5g | Sugar: 37g | Vitamin A: 919IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 9 mg Nutritional Disclaimer

Other breakfast recipes

  • breakfast burritos
  • Baked ham and cheese croissant
  • Cinnamon Pecan Pie Rolls
  • Mini Cinnamon Waffle (+ Video)

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