Best 6 Strawberries And Cream Bread Pudding Recipes

STRAWBERRY BREAD PUDDING RECIPE

Steps:

• In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally.
• Cook for about 10 minutes, or until the strawberries start to break down but are still mostly chunky, and the sauce is starting to thicken up.
• Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.
• In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.
• Remove from the heat and let it cool while you prepare the rest of the ingredients. It doesn't need to be room temperature, but you don't want it super hot, either.
• Crack the eggs into a large bowl and whisk together.
• Slowly (about ¼ cup at a time), whisk in the warm milk mixture. You want to slowly pour the warm milk mixture into the eggs and whisk each addition really well before slowing adding the next addition. This will help to gently warm the eggs and combine them without cooking them. We do not want scrambled eggs, so go slowly!
• Continue slowly whisking in the warm milk until it is all combined with the eggs.
• Butter a 9x13 casserole dish.
• Cut the challah into 2" cubes and place in the prepared casserole dish.
• Pour the strawberry sauce over the bread cubes and toss a little to mix.
• Evenly pour the milk mixture over the bread and strawberries.
• Using a wooden spoon or spatula, gently press the bread cubes down into the egg mixture. You don't need to smash them down. Just make sure they are squashed a little into the milk mixture.
• At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.
• Bake in a preheated 350F oven for 25-30 minutes, or until the custard is set and the bread is starting to turn golden. If you are baking after refrigerating it, make sure you bring the bread pudding up to room temperature while the oven preheats.
• Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.

STRAWBERRIES AND CREAM BREAD PUDDING

Steps:

• Lay out 10 slices of bread on board. Usually overnight until it is dry and hard.
• Break into two or three inch pieces. Set aside.
• In medium mixing bowl add eggs, milk, vanilla and salt. Wisk to whip and mix.
• In large mixing bowl add cream cheese and sugar. Mix well.
• Add egg milk mixture a little at a time until cream cheese and egg milk mixture is totally mixed.
• Fold in 2 cups sliced strawberries, reserving 1/2 cup for the top.
• Add the hard bread pieces and mix.
• Preheat oven 350*.
• Spray Pam into two quart casserole.
• Put mixed bread mixture in casserole.
• Sprinkle 1/2 cup reserved strawberries on top.
• Bake 40 to 50 minutes, covered.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
• Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
• In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
• Serve the sauce with the bread pudding.

PUDDING AND CREAM-FILLED STRAWBERRIES

Steps:

• Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
• Use a straw to poke a hole in each strawberry, from top to bottom.
• Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

CREAMY STRAWBERRY FRENCH TOAST BAKE

Steps:

• Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.