# What you'll need:
→ Bread Pudding
01 - 6 cups challah or brioche bread, cut into 1-inch cubes
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)
# Method:
01 - Preheat oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until fully blended.
03 - Add bread cubes to the custard mixture and gently toss to coat. Allow to soak for 10 minutes to absorb flavors.
04 - Spoon the soaked bread mixture evenly into the prepared mini muffin pan, pressing gently to compact. Drizzle melted butter over each portion.
05 - Bake for 25 to 30 minutes until golden and set. Cool in the pan for 10 minutes, then transfer bites to a wire rack to cool completely.
06 - While bites cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Pipe or spoon a swirl of whipped cream onto each bread bite. Place a strawberry, tip facing up, atop each swirl. Add a small dot of whipped cream on the strawberry tip. Optionally, sprinkle shredded coconut around the base for a fur-like effect.
08 - Serve immediately or refrigerate for up to 1 day before serving.
