# Ingredient List:
→ 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)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - Whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl.
03 - Add bread cubes to the custard mixture and toss gently to coat. Allow to soak for 10 minutes.
04 - Spoon soaked bread mixture evenly into prepared mini muffin pan, pressing down gently. Drizzle melted butter over the tops.
05 - Bake for 25 to 30 minutes, or until golden and set. Cool in pan for 10 minutes, then transfer bites to a wire rack to cool completely.
06 - Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Pipe or dollop a swirl of whipped cream onto each bread pudding bite.
08 - Place a hulled strawberry, tip up, on each bite to resemble a Santa hat. Pipe a small dot of whipped cream on the tip of each strawberry.
09 - Sprinkle shredded coconut around the base of each strawberry for a fur trim effect if desired.
