Apple & Strawberry Bread Pudding

This bread pudding is perfect for Spring; fruity, creamy, and golden brown-fluffy. We used brioche burger buns as our base and stuffed them with cream cheese, apple slices, and strawberry slices. Each bun was drizzled with a combination of honey and our Apple Balsamic Vinegar, imparting baking spice warmth and additional crisp apple flavor.

Serves 6 to 8 

Ingredients: 

8 brioche burger buns, split 

8 ounces cream cheese, softened 

1 fuji or gala apple, cored and sliced 

1 ½ cups fresh strawberries, sliced 

¼ cup Gil’s Apple Balsamic 

½ cup honey 

1 cup whole milk 

3 eggs 

1 teaspoon vanilla extract 

Pinch San Fran Sea Salt 

¼ cup powdered sugar 

Whipped cream, maple syrup, and fresh mint for garnish and serving 

Instructions 

Place the split burger buns on a clean work surface, cut-side up, and spread with cream cheese. Divide the sliced apples and strawberries between the buns and drizzle with balsamic and honey. Sandwich the buns together and cut into quarters. Tightly pack the quartered sandwiches into a deep pie pan or spring form pan (you’ll get about two layers). 

Place milk, eggs, vanilla, and salt in a medium bowl and whisk to combine. Pour the mixture over the buns, cover in plastic wrap, and refrigerate for 1 hour. 

Preheat the oven to 350°F. Once the bread pudding has rested, remove the plastic wrap, and cover with foil. Place in the oven and bake for 25 minutes. Remove the foil and bake, uncovered, for another 25 minutes or until the bread pudding is golden brown and fluffy. 

Remove from the oven and set aside to cool for 10 minutes before dusting in powdered sugar. Serve with whipped cream and maple syrup for topping and drizzling and garnish with fresh mint.