# What You Need:
→ Bread Pudding
01 - 6 cups challah or brioche bread, cut into 1-inch cubes (approx. 10.5 oz)
02 - 2 cups whole milk
03 - 3/4 cup heavy cream
04 - 3 large eggs
05 - 2/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 2 tablespoons unsalted butter, melted
→ Topping
10 - 1 1/2 cups cold heavy whipping cream
11 - 3 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract
13 - 24 small strawberries, hulled
14 - 2 tablespoons shredded coconut (optional)
# How-To:
01 - Preheat the oven to 350°F and grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until fully blended.
03 - Add the bread cubes to the custard mixture and toss gently to coat. Let the bread soak for 10 minutes to absorb the liquid.
04 - Distribute the soaked bread mixture evenly into the prepared mini muffin pan, pressing gently to compact each well. Drizzle melted butter evenly over the tops.
05 - Bake for 25 to 30 minutes until golden brown and set. Allow bites to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
06 - Using an electric mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Pipe or spoon a swirl of whipped cream onto each cooled bread pudding bite.
08 - Place one hulled strawberry, tip facing up, on each cream-topped bite to resemble a Santa hat. Pipe a small dot of whipped cream on the tip of each strawberry. Optionally, sprinkle shredded coconut around the base for a fur trim effect.
09 - Serve immediately or refrigerate in an airtight container for up to one day before serving.
