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Upcycled Bread Strawberry Shortcake
- Yield: Serves 6–8 1x
Description
This recipe transforms aging or stale bread into a decadent make-ahead cake that is served with freshly whipped cream and juicy macerated strawberries. The result is a semi-homemade summertime dessert that is guaranteed to impress.
Ingredients
Units
Scale
- 3 Tbsps butter, plus more for greasing the pan
- 3 cups milk
- 3 cups heavy cream, divided
- ~1 cup sugar, divided
- 8 cups cubed stale bread
- 4 eggs
- 1 tsp vanilla extract
- Salt
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch-square baking pan with butter. Warm the butter in a saucepan with the milk, 1 cup cream, and 1/3 cup of sugar just long enough to melt the butter and sugar. Set aside to cool.
- Place the cubed bread in a large bowl. Once the milk mixture has cooled, beat the eggs, vanilla, and a pinch of salt into the mixture and pour over the bread. Leave this to soak for 10 to 15 minutes or until the bread has fully absorbed the mixture.
- Turn the bread-custard mixture into the greased pan and top with another 1/3 cup of sugar. Set in the oven to cook for 30 to 45 minutes or until the custard is set and the cake is an appealing golden brown color.
- While the cake is baking, slice the strawberries and toss with 2 tablespoons (more or less) of sugar. The cake and the strawberries can both be prepared a day ahead and served cold. You can also serve the cake warm out of the oven if you prefer.
- Before serving, whip 2 cups of heavy cream and an optional 2 tablespoons of sugar until soft peaks form. Spoon out a generous piece of the bread cake, top with macerated strawberries, and a heaping scoop of freshly whipped cream.
Want an entire meal? See the full seasonal four-course meal here.
