All Recipes

Strawberry Bread Pudding Cake with White Chocolate Sauce

1 Hr
Potato Bread
Made With
Potato Bread


For Bread Pudding:

10 Slices Martin's Potato Bread, slightly stale

3 Cups Strawberries, sliced

8 Ounces Cream Cheese, softened

2/3 Cup Sugar

2 Large Eggs

1 Teaspoon Vanilla Extract

1 Cup Milk

For White Chocolate Sauce:

8 Ounces White Chocolate, chopped

1/2 Cup Half and Half or Light Cream

2 Teaspoons Unsalted Butter

Serves: 6


Step 1

Stale the bread by leaving out for 1-2 hours or overnight, or by baking in a 300 degree oven for 5-10 minutes.

Step 2

Cut Bread into strips, including the crusts.

Tip: this is a good way to use up extra crusts you may typically cut off of sandwiches.

Step 3

Preheat oven to 350°F.

Step 4

Spray the inside of a 9-inch springform pan with cooking spray. Arrange half of the bread strips in the bottom of the pan, in a spiral pattern.

Step 5

Add a layer of sliced strawberries onto the first layer of bread strips.

Step 6

Top with remaining bread strips, preferably crusts, in the same spiral pattern, leaving space in the center. Add remaining sliced strawberries in the center of the cake.

Step 7

1.       In a medium bowl, mix together cream cheese and sugar. Next, add eggs and vanilla; combine until smooth. Then, stir in milk.

Step 8

Pour cream cheese mixture over the bread strips (outer rim of cake) in the pan.

Step 9

Bake bread pudding for 35-40 minutes.

Note: you may want to place the springform pan atop a baking sheet while in the oven to catch any drips.

Step 10

Meanwhile, prepare White Chocolate Sauce:

Heat the cream in small pot over medium heat. Once simmering, remove from heat and add the butter and chocolate. Whisk until smooth. Let cool for 1-2 minutes.

Step 11

Remove cake from oven. Top with White Chocolate Sauce. Serve and enjoy!

Bread Pudding recipe adapted from:

White Chocolate Sauce recipe adapted from: