Bread pudding is a classic dessert you can make with just about any bread and flavoring you want. It’s a great way to use stale bread that might otherwise be thrown out. This bread pudding recipe is a personal favorite; I find the tangy sourdough flavor paired with sweet cream and vanilla unbeatable. It's rich and warm, perfect when you’re craving something cozy, and it will make your kitchen smell amazing.
For the bread pudding: Preheat the oven to 325 degrees F. Butter a loaf pan or 8-inch round cake pan.
Combine the cream, milk, sugar, vanilla and salt in a medium saucepan and place over medium heat. Cook, stirring occasionally, until the sugar melts. Remove from the heat.
Put the butter in a large bowl and slowly pour a third of the hot cream mixture into the bowl, whisking gently to melt the butter. Add the eggs and yolk and whisk until combined. Whisking constantly, slowly pour in the remaining cream mixture.
Once fully mixed, add the bread and let soak for 10 minutes. (Note: If you’re not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak makes the bread more flavorful and very tender.)
Pour the mixture into the prepared pan. Bake until the top is golden brown and the edges have pulled away from the pan slightly, 25 to 30 minutes.
For the macerated strawberries: Toss together the strawberries, sugar, lemon zest, lemon juice and pinch of salt in a medium bowl with a wooden spoon. Let sit at room temperature for 30 minutes.
Serve the pudding warm, scooping it right out of the pan, or let it cool and cut it into slices. Serve with the macerated strawberries and ice cream, if using. Enjoy!