So in my last post I told you about all of the beautiful strawberry things that were going down in my kitchen. On of the things I made was strawberry bread, which was okay, but needed to have MUCH more strawberry in it to be delicious. I had also made some strawberry scones, which also needed more strawberries to be completely yummy.
So with all of this bread lying around, in addition to all of the eggs and strawberries that need to get used, I decided to try to make a bread pudding out of it all. I have made savory bread pudding before, but never a sweet one before so this was a bit of an experiment. It turned out to be VERY delicious and very strawberry tasting!
Strawberry-Bread Bread Pudding
Strawberry bread, scones, or whatever leftover sweet bread you have; cut into 1 inch cubes (about 6 cups- enough to fill a square baking dish)
4 eggs, farm fresh (from Rare Earth Farms)
2 cups whole milk, organic
1/2 cup sugar, raw (or less if your bread is very sweet)
1 tsp cinnamon
1 tsp vanilla
2 cups fresh strawberries, chopped (organic, from Cane Creek Farms)
- Preheat oven to 350F.
- Mix together eggs, milk, sugar, cinnamon and vanilla.
- Pour over the bread cubes, stir gently.
- Carefully stir in the fresh strawberries.
- Pour entire mixture into a square baking dish, spreading evenly.
- Bake for 45-60 minutes, until most of the liquid is absorbed and the top of the bread springs back under your touch. It will also be golden brown and delicious looking.
- Let cool slightly then serve while still warm.
This is a great yummy way to use up leftover bread and fruit. Might be good with some vanilla ice cream, but I haven’t tried that yet. Also I’m sure this would be yummy with other berries, leftover banana bread and such. If you try any yummy combinations, let me know how they turn out!