Dessert

Strawberries & Cream Bread & Butter Pudding Recipe

BySophie Carsel January 27, 2026January 27, 2026

Introduction

Strawberries & cream bread and butter pudding is a delightful twist on a classic dessert. With layers of jam-spread bread soaked in creamy custard and topped with fresh strawberries, it’s a perfect treat for any occasion.

The image shows a white rectangular baking dish filled with a layered bread pudding that has a golden-brown crust on top and is scattered with small pieces of bright red strawberries throughout. The bread layers appear soft and slightly soaked with a creamy custard, some parts showing a light yellow color beneath the browned surface. In the top left corner, there is a white bowl holding a triangular slice of the pudding covered in a creamy white sauce with strawberry pieces mixed in, and a woman's hand is holding a spoon scooping into the slice. The dish and bowl are placed on a background with a white marbled texture, with a green cloth partially underneath the baking dish and colorful yellow also visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp salted butter, softened
300ml double cream
250ml whole milk
4 eggs
2 tsp vanilla bean paste
50g golden caster sugar
5 tbsp strawberry jam
10 slightly stale white bread slices, crusts removed
150g Morrisons Strawberries, roughly chopped
2 tbsp demerara sugar
Single cream, to serve

Instructions

Step 1: Butter an ovenproof dish (about 20cm x 25cm). Also prepare a larger roasting dish that can comfortably hold the baking dish with space around it. Pour the cream and milk into a small saucepan and gently bring to a simmer over low heat.
Step 2: In a medium bowl, whisk together the eggs, vanilla bean paste, and golden caster sugar. Gradually pour the hot milk and cream into the egg mixture, whisking constantly until smooth.
Step 3: Spread strawberry jam evenly on five slices of bread. Sandwich the remaining slices on top to form five pairs. Cut each sandwich diagonally into quarters and arrange them slightly overlapping in the buttered baking dish.
Step 4: Pour the custard mixture over the bread pieces, ensuring they are well soaked. Chill the dish in the refrigerator for 45 minutes. This step can be done up to six hours ahead.
Step 5: Preheat the oven to 180°C (160°C fan) / gas mark 4. Sprinkle the chopped strawberries and demerara sugar evenly over the pudding.
Step 6: Place the baking dish inside the larger roasting dish. Carefully pour boiling water into the roasting dish until it reaches halfway up the sides of the baking dish to create a water bath.
Step 7: Bake in the preheated oven for 35-45 minutes, until the pudding is golden, puffed up, and juicy.
Step 8: Remove the pudding from the water bath and let it cool for 10 minutes before serving. Serve warm with cold single cream if desired.

Tips & Variations

Use slightly stale bread for better absorption of the custard without becoming too soggy.
Swap strawberries for raspberries or blueberries for a different berry twist.
You can add a splash of lemon zest to the custard for a subtle citrus flavor.
If you don’t have vanilla bean paste, vanilla extract is a good alternative.

Storage

Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature or in the microwave until warmed through. The texture is best on the day it’s made but still delicious when reheated.

How to Serve

The image shows a white baking dish filled with a layered bread pudding dessert that has golden-brown toasted bread slices arranged in a zigzag pattern, creating about three visible layers. The bread looks soft and soaked, with a light creamy texture beneath the top crust. Bright red diced strawberries are sprinkled evenly on top and between the bread slices, adding a fresh, juicy contrast. A portion of the dessert is served in a white bowl next to the dish, showing a thick, creamy sauce with more strawberries. A spoon rests in the bowl, and a woman's hand is holding it. The setting includes a green cloth and a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this pudding?

Yes, white bread is traditional, but you can use brioche or challah for a richer pudding. Avoid very soft or fresh bread that may become too mushy.

Do I have to use a water bath for baking?

Using a water bath helps the pudding cook gently and evenly, preventing the custard from curdling. It’s recommended but you can bake without it; just watch carefully to avoid overcooking.