Bread and butter pudding baked in a pink dish, topped with fresh sliced strawberries and white chocolate chips.

Strawberry Bread & Butter Pudding

What better way to celebrate summer than with a delicious twist on a classic? This Strawberry Bread & Butter Pudding is the ultimate summer dessert, soft, buttery and topped with juicy strawberries! Hovis Soft White Medium soaks up the creamy custard perfectly! If you're looking for an easy baking recipe with a seasonal twist, this is one is a must-try!

Hovis Soft White Medium Sliced bread with a subtle shadow under it. The packaging features a Union Jack pattern and a yellow label reading 'Soft to the Last Slice.'

Made with Hovis® Soft White Medium Sliced

Preparation time: 15-20 mins

Cook time: 35-40 mins

Serves 10

Ingredients

Half an 800g Hovis Soft White Medium loaf
100g Unsalted Butter
250g Strawberry Jam (More or less depending on how much you want on your bread!)
3 Large Eggs
300ml Double Cream
300ml Whole Milk
100g Caster Sugar
2 Tsp Vanilla
100g White Chocolate Chips
150g Chopped Strawberries

Tip

Toss the strawberries in 1 tsp flour so they don't sink or burn and save half the white chocolate chips to sprinkle on during the last 10 minutes of baking for a melty, golden top!

Method

Preheat your oven to Gas Mark 4/180°C (160°C fan) and butter a 2.5L dish (around 20 x 30cm).

A hand turns the silver knob on a stainless steel oven control panel to set the red digital temperature display to 180°C.

Lightly spread each piece of bread with unsalted butter and jam. Slice them in half, then arrange them evenly in your baking dish.

Two hands arrange triangular slices of buttered white bread spread with red jam on a speckled pink baking dish.

In a jug, whisk together the eggs, cream, vanilla, milk and caster sugar until well combined.

A stainless steel wire whisk rests in a white bowl filled with smooth, creamy light-yellow custard mixture.

Slowly pour the custard mixture evenly over the bread, ensuring all the pieces are well coated.

Triangular slices of jam spread bread soaking in a baking dish filled with a light custard mixture.

For the best texture, leave the pudding to soak in the fridge for 20–30 minutes before baking. If you're short on time, you can skip this step.

Hands place a baking dish of jam sandwich slices soaked in liquid custard inside an open refrigerator.

Scatter the chocolate chips and chopped strawberries over the bread. Bake for 35–40 minutes, or until the top is golden brown and the custard is set with a deliciously soft, comforting centre.