Strawberries & Cream Skillet Bread Pudding

Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Serve with dollop of Greek yogurt.



Prep time

25 minutes

Cook time

70 minutes



Cook it with our

Cast Iron Deep Skillet


  • 6 eggs
  • 1 cup milk
  • 1 cup Cabot Greek Vanilla Yogurt
  • ½ cup half-and-half
  • 1 tablespoon vanilla extract
  • ½ cup sugar
  • 1 pound sourdough bread, crusts removed and cubed
  • 1 tablespoon softened Cabot unsalted butter
  • 1 quart strawberries, hulled and sliced, divided
  • 1 tablespoon turbinado or coarse sanding sugar
  • Whipped cream and maple syrup for serving


  1. Whisk eggs, milk, Cabot Greek Vanilla Yogurt, half-and-half and vanilla in a large bowl. Add sugar and whisk until combined. Add bread and stir to combine. Cover and refrigerate 4 hours or over night.
  2. Heat oven to 350 degrees Fahrenheit. Grease a 10.25 Inch Skillet with butter.
  3. Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Top with about ¾ of the strawberries. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment paper (roughly 10 x 10 inches) with cooking spray. Lay the parchment paper, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
  4. Bake until steaming hot, and puffed in the center, 40-50 minutes. Remove parchment paper and foil and sprinkle with the turbinado sugar. Return to the oven and bake until the top is browned, 20-30 minutes. Remove from the oven and let cool 10-30 minutes before serving with the remaining strawberries, maple syrup and whipped cream.

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