What bread works best for these bites?

Challah or brioche bread cubes offer a soft, slightly sweet base that soaks up the custard well, giving a tender texture.

Can I use a different fruit instead of strawberries?

Strawberries create the classic 'Santa hat' look, but raspberries or halved cherries could provide a similar festive touch.

Chill the heavy cream, then whip it with powdered sugar and vanilla extract on medium-high speed until firm peaks form, holding shape when lifted.

Yes, substitute the challah or brioche with gluten-free bread cubes to maintain texture and structure.

Keep leftovers refrigerated in an airtight container and consume within one day to maintain freshness and texture.

Adding orange zest or a splash of liqueur to the custard enhances the aroma and depth of flavor in the custard base.

Festive, bite-sized bread pudding treats topped with whipped cream and strawberries to resemble Santa hats perfect for holiday gatherings.

I enjoy making these bread pudding bites every holiday season because they bring smiles to my family and friends.

Bread Pudding: 6 cups (about 300 g) challah or brioche bread, cut into 1-inch cubes, 2 cups (480 ml) whole milk, 3/4 cup (180 ml) heavy cream, 3 large eggs, 2/3 cup (135 g) granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp salt, 2 tbsp unsalted butter melted
Topping: 1 1/2 cups (360 ml) heavy whipping cream cold, 3 tbsp powdered sugar, 1 tsp vanilla extract, 24 small strawberries hulled, 2 tbsp shredded coconut (optional for fur trim)

Step 1:: Preheat oven to 350°F (175°C). Grease a mini muffin pan (24 wells).
Step 2:: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt.
Step 3:: Add bread cubes to the custard mixture and toss gently to coat. Let soak for 10 minutes.
Step 4:: Spoon the soaked bread mixture evenly into the prepared mini muffin pan, pressing down gently. Drizzle melted butter over the tops.
Step 5:: Bake for 25 30 minutes or until golden and set. Cool in pan for 10 minutes then transfer bites to a wire rack to cool completely.
Step 6:: While bites cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 7:: Pipe or dollop a swirl of whipped cream onto each bread pudding bite.
Step 8:: Place a strawberry, tip up, on each to resemble a Santa hat. Pipe a small dot of whipped cream on the tip of each strawberry. Sprinkle shredded coconut around the base for a fur effect if desired.
Step 9:: Serve immediately or refrigerate until ready to serve.

This recipe brings back wonderful memories of holiday gatherings with my family.

Mini muffin pan, Mixing bowls, Whisk, Electric mixer (for whipped cream), Piping bag or spoon

Contains Eggs, Milk, Wheat (gluten). Strawberries may cause allergies in sensitive individuals. Double-check bread and cream labels if unsure.

Calories 110, Total Fat 6 g, Carbohydrates 13 g, Protein 2 g (per serving)

These Santa Hat Bread Pudding Bites are sure to brighten any holiday celebration. Enjoy making and sharing them with loved ones.

→ What bread works best for these bites?: Challah or brioche bread cubes offer a soft, slightly sweet base that soaks up the custard well, giving a tender texture.
→ Can I use a different fruit instead of strawberries?: Strawberries create the classic 'Santa hat' look, but raspberries or halved cherries could provide a similar festive touch.
→ How do I achieve stiff peaks for the whipped topping?: Chill the heavy cream, then whip it with powdered sugar and vanilla extract on medium-high speed until firm peaks form, holding shape when lifted.
→ Is it possible to make these gluten-free?: Yes, substitute the challah or brioche with gluten-free bread cubes to maintain texture and structure.
→ How should leftover bites be stored?: Keep leftovers refrigerated in an airtight container and consume within one day to maintain freshness and texture.
→ Can I add more flavor to the custard?: Adding orange zest or a splash of liqueur to the custard enhances the aroma and depth of flavor in the custard base.