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Strawberry Bread Pudding Recipe

This was passed down from one of my Grandmother Knight's recipe parties with her farm lady friends.

Strawberry Bread Pudding


Family Favorites: mother and strawberries

Our mother always fixed the best strawberry desserts, and she would also give us freshly washed ones to eat outside on the swings. She was a wonderful woman and mother to us.


  • 2 pints fresh strawberries
  • 1 cup sugar
  • 1/4 teaspoon cinnamon
  • dash of cloves
  • 2 tablespoons water
  • 12 slices bread, day old
  • 1/3 cup butter or margarine, melted
  • 1 egg white, slightly beaten
  • 2 cups sweetened whipped cream


  1. Reserve two strawberries for garnish.
  2. Cut strawberries in half, then put in saucepan.
  3. Add sugar, spices, and water then bring to a broil, stirring constantly.
  4. Reduce heat and simmer for 4 minutes.
  5. Remove crusts from bread. Brush bread on both sides with butter.
  6. Line bottom and sides of a 1 1/2-quart baking dish with bread slices.
  7. Brush edges of bread with syrup from cooked strawberries. Add alternate layers of cooked strawberries and bread. Then, cover.
  8. Chill for several hours or over night.
  9. Brush reserved strawberries with egg white and sprinkle lightly with additional sugar. Place on a rack to dry.
  10. Garnish pudding with whipped cream and frosted strawberries.


This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2022 Barbara Purvis Hunter

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