# Components:
→ Bread pudding
01 - 6 cups (about 10.5 oz) 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 heavy whipping cream, cold
11 - 3 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract
13 - 24 small strawberries, hulled
14 - 2 tablespoons shredded coconut (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until fully combined.
03 - Add the bread cubes to the custard mixture, tossing gently to coat. Allow to soak for 10 minutes.
04 - Evenly spoon the soaked bread mixture into the prepared mini muffin pan, pressing down gently. Drizzle the melted butter evenly over the tops.
05 - Bake for 25 to 30 minutes, or until golden brown and set. Let cool in the pan for 10 minutes, then transfer bites to a wire rack to cool completely.
06 - Whip the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
07 - Pipe or dollop a swirl of whipped cream onto each cooled bread pudding bite.
08 - Top each bite with a strawberry, tip up. Pipe a small dot of whipped cream on the strawberry tip. Optionally, sprinkle shredded coconut around the base for a fur trim effect.
09 - Serve immediately or refrigerate until ready to serve, preferably within one day.
