Santa Hat Bread Pudding (Print View)

Festive bite-sized bread pudding topped with whipped cream and strawberries for holiday gatherings.

# Components:

→ 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)

# Preparation Steps:

01 - Preheat oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - Whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt in a large bowl.
03 - Add bread cubes to the custard mixture and toss gently to coat. Let soak for 10 minutes.
04 - Spoon the soaked bread mixture evenly into the mini muffin pan, pressing down gently. Drizzle melted butter over the tops.
05 - Bake for 25 to 30 minutes until golden and set. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
06 - Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Pipe or dollop whipped cream on each bread pudding bite. Top with a strawberry, tip up. Add a small whipped cream dot on the strawberry tip and optionally sprinkle shredded coconut around the base.
08 - Serve immediately or refrigerate for up to one day.

# Expert Advice:

01 -
  • Bite-sized and festive
  • Easy to make and perfect for holiday gatherings
02 -
  • Best served fresh but can be refrigerated for up to 1 day
  • Use gluten-free bread if needed
03 -
  • Add orange zest or a splash of liqueur to the custard for extra flavor
  • Whip cream until stiff peaks form for best topping texture
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