Festive bread pudding bites with whipped cream, strawberries, and optional coconut for a holiday touch.
# List of Ingredients:
→ Bread Pudding
01 - 6 cups challah or brioche bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 3/4 cup heavy cream
04 - 3 large eggs
05 - 2/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 2 tablespoons unsalted butter, melted
→ Topping
10 - 1 1/2 cups cold heavy whipping cream
11 - 3 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract
13 - 24 small strawberries, hulled
14 - 2 tablespoons shredded coconut (optional, for fur trim)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
03 - Add the bread cubes to the custard mixture and gently toss to coat evenly. Allow to soak for 10 minutes.
04 - Spoon the soaked bread mixture evenly into the prepared mini muffin pan, pressing down gently to compact. Drizzle melted butter over each portion.
05 - Bake for 25 to 30 minutes or until the tops are golden and the custard is set. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
06 - While the bites cool, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
07 - Pipe or dollop a swirl of whipped cream onto each bread pudding bite. Top each with a hulled strawberry positioned tip up. Add a small dot of whipped cream to the tip of each strawberry and optionally sprinkle shredded coconut around the base to simulate a fur trim.
08 - Serve immediately or refrigerate until ready to serve. Best enjoyed fresh within one day.
