📖 Instructions

1. Preheat the oven: Get started by preheating your oven to 350°F (175°C). This ensures even baking and the perfect texture for your bread pudding.
2. Prepare the brioche: Cut 1 loaf (about 1 pound) of brioche bread into 1-inch cubes. Spread the cubes on a baking sheet and toast in the preheated oven for about 8-10 minutes, or until lightly golden. This step helps to dry out the bread, which is crucial for absorbing the custard.
3. Make the custard base: In a large mixing bowl, whisk together 6 large eggs, 3 cups of whole milk (or half-and-half for extra richness), 1 cup of granulated sugar, 2 teaspoons of vanilla extract, and 1/2 teaspoon of ground cinnamon. Make sure everything is well combined for a smooth and creamy custard.
4. Prepare the strawberries: Wash and hull 1 pound of fresh strawberries. Slice half of the strawberries and set aside. For the other half, gently mash them with 2 tablespoons of granulated sugar in a separate bowl. This creates a delicious, slightly macerated strawberry mixture that will add bursts of flavor throughout the bread pudding.
5. Assemble the bread pudding: In a large, greased 9x13 inch baking dish, arrange half of the toasted brioche cubes. Scatter the sliced strawberries evenly over the bread. Top with the remaining brioche cubes and pour the custard mixture evenly over the bread, making sure to soak all the pieces. Gently press down on the bread with a spatula to ensure it's fully submerged in the custard.
6. Add the strawberry mixture: Spoon the mashed strawberry mixture over the top of the bread pudding, distributing it evenly. This will create a beautiful, swirled effect and add extra strawberry flavor.
7. Let it rest: Cover the baking dish with plastic wrap and let the bread pudding sit at room temperature for at least 30 minutes, or up to 1 hour. This allows the bread to fully absorb the custard, resulting in a moist and tender bread pudding.
8. Bake the bread pudding: Remove the plastic wrap and bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out mostly clean. (A little bit of wetness is fine!)
9. Cool and serve: Let the bread pudding cool in the baking dish for at least 20 minutes before serving. This allows it to set up a bit more and prevents it from being too soggy. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. A sprinkle of powdered sugar is also a nice touch!
10. Enjoy! Take a bite and savor the flavor. So yummy!