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Strawberry and Mascarpone Bread Pudding

Such a show-stopping breakfast or dessert - this delicious bread pudding is loaded with creamy mascarpone cheese and strawberry jam. For a different spin - use fresh berries that are in season! So good!

Course Breakfast, Dessert
Cuisine American
Keyword Bread Pudding, Breakfast, Dessert, Mascarpone, Strawberry
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Manila Spoon


  • 1 (16 oz) Loaf Brioche or Hawaiian Sweet Rolls, cut into cubes
  • 1 Tablespoons Butter
  • 5 Eggs, lightly beaten
  • 1/4 cup light Brown Sugar
  • 2 1/2 cups whole Milk or half and half
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon ground Cinnamon, optional
  • 1/2 teaspoon Salt
  • 1 cup Mascarpone Cheese
  • 1 cup Strawberry Jam or Preserve


  1. Grease the insides of a 9 x 9 square baking dish with the butter. Set aside. In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon and salt.

  2. Arrange half of the bread cubes at the bottom. Scoop spoonfuls of the mascarpone and strawberry jam all over the bread. Use only half the amount of the cheese and jam. Repeat with the remaining bread topping it with the  jam and mascarpone. Pour the egg mixture all over pressing the bread gently to ensure that everything is fully coated and the custard is fully absorbed. Cover and allow to rest for about 20 minutes. Preheat the oven to 375 F at this point.

  3. Bake covered for the first 30 minutes. Uncover, rotate the dish and then continue baking for another 20-25 minutes or until the bread pudding is puffed and golden and the liquid has evaporated. Serve with extra melted butter on top if desired. Enjoy!