Bread For Everything™

Strawberry Preserve Bread Pudding on Thumb Bread®

This is PERFECT for Christmas breakfast or brunch!

Thumb Bread strawberry jam bread pudding out of the oven


  • 8x8 baking tray
  • 2 tablespoons unsalted butter (plus a bit more for greasing pan)
  • 1 1/2 cups half and half

  • 1 teaspoon vanilla extract 

  • 1/2 cup sugar
  • 1 pinch salt
  • 4 large eggs
  • 2 1/2 pcs. Thumb Bread®
  • Strawberry preserves
  • Powdered sugar
  • Whipped cream (homemade or store bought)
  • Strawberry sauce for topping


Strawberry Preserve Bread Pudding on Thumb Bread®

To dry out fresh bread, slice bread and bake it in a 350 degree oven for 5 minutes, watching to make sure it doesn’t burn. Bread shouldn’t be toasted all the way-just slightly. 

• Slice bread horizontally (as if making a sandwich). Spread jelly on bottom half of bread then cover with top slice. Cut bread into small cubes. Tip: make sure you slice your bread into even-sized pieces to allow for better baking.

Sliced Thumb Bread
Thumb Bread cubed with jam

• Preheat oven to 350 degrees
• Grease an 8×8 baking pan with butter.

• In a large bowl whisk (or blend in blender) melted butter, half and half, eggs, sugar, salt, and vanilla together.

Egg cream sugar salt vanilla extract mixture in mixing bowl

• Add in the bread until soaked with mixture, then put the bread cubes neatly into the 8×8 pan.
• Spoon drops of jelly on top of bread.

Thumb Bread bread pudding with drops of jam in baking tray

• Spoon the remaining milk mixture over the bread in pan. 

Thumb Bread bread pudding with jam soaked in milk mixture ready for oven

• Bake for 35-40 mins or until golden brown on top. The bread will fluff up as it bakes.

Thumb Bread strawberry jam bread pudding baking in oven

• Allow to set and cool for 10 minutes.
• Serve warm or at room temperature.

Thumb Bread strawberry jam bread pudding in ramekin serving

• Top with whipped cream (or ice cream), fresh strawberry and powdered sugar, (optional strawberry, chocolate, or caramel sauce).

Thumb Bread strawberry jam preserve bread pudding

Whipped Cream


  • 2 cups heavy whipping cream 

  • 1/2 cup powdered sugar

  • 1 tsp pure vanilla extract


• Add whipped cream, powdered sugar and vanilla extract to a chilled mixing bowl or a standing mixer.
• Use the wire whisk attachment to a standing mixer, or a hand-held mixer, and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
• Beat for 60-90 seconds until stiff peaks form, stopping once halfway through to scrape down the sides of the bowl.
• Whipped cream should be put in refrigerator to chill after mixing (few minutes before serving).

Fresh Strawberry Sauce


• 1 lb Strawberries, rinsed, hulled and thickly sliced
1/3 cup granulated sugar
• 1 Tbsp lemon juice from 1/2 Lemon


• In a medium saucepan, combine sliced strawberries, 1/3 cup sugar, and 1 Tbsp lemon juice.
• Place over medium heat and bring to a boil, stirring occasionally. Do not mash strawberries.

• Reduce heat and simmer 20-25 min or until sauce is thickened, stirring occasionally.
• Remove from heat and cool to room temperature.

Storage Instructions

Strawberry preserve Bread Pudding will keep refrigerated for 3-4 days when tightly sealed.

Slice of Thumb Bread strawberry jam bread pudding


Enjoy and happy holidays!

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Shop Thumb Bread®

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now