# What You Need:
→ 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)
# Directions:
01 - Preheat the oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until fully blended.
03 - Add the bread cubes to the custard mixture and gently toss to coat. Allow to soak for 10 minutes to absorb the liquid.
04 - Distribute the soaked bread mixture evenly into the prepared mini muffin wells, pressing gently to compact. Drizzle melted butter over the tops.
05 - Bake in the preheated oven for 25 to 30 minutes until the surfaces are golden and the custard is set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
06 - While the bites cool, 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 atop each bite. Place a hulled strawberry, tip upwards, on the cream to resemble a Santa hat. Add a small dollop of whipped cream on each strawberry tip.
08 - Optionally, sprinkle shredded coconut around the base of each strawberry for a fur trim effect.
09 - Serve immediately or refrigerate for up to one day before serving.
