# What You'll Need:
→ Bread Pudding
01 - 6 cups challah or brioche bread, cut into 1-inch cubes (about 10.6 ounces)
02 - 2 cups whole milk (16 fl oz)
03 - 3/4 cup heavy cream (6 fl oz)
04 - 3 large eggs
05 - 2/3 cup granulated sugar (10.5 tbsp)
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 (12 fl oz)
11 - 3 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract
13 - 24 small strawberries, hulled
14 - 2 tablespoons shredded coconut (optional)
# Method:
01 - Preheat the oven to 350°F and grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
03 - Add the bread cubes to the custard mixture and toss gently to coat. Allow to soak for 10 minutes.
04 - Spoon the soaked bread mixture evenly into the prepared mini muffin pan, pressing down gently to compact. Drizzle melted unsalted butter on top of each portion.
05 - Bake for 25 to 30 minutes, until the bites are golden brown and set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
06 - While the bread bites cool, whip the 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 upright on each swirl to resemble a Santa hat. Add a small dot of whipped cream to the strawberry tip and optionally sprinkle shredded coconut around the base for a fur trim effect.
09 - Serve immediately or refrigerate for up to one day before serving.
