Bread Pudding With Strawberry Sauce Recipes

STRAWBERRIES AND CREAM BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
• Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

STRAWBERRY BREAD PUDDING

Steps:

• In a small sauce pan combine undrained strawberries and cornstarch.
• Cook and stir over medium heat until mixture thickens and bubbles.
• Spread evenly over bottom of 11 x 7 baking dish that has been sprayed with cooking spray.
• In a mixing bowl combine eggs, milk, sugar, butter, vanilla and salt.
• Add bread cubes to moisten.
• Spread evenly over strawberry mixture.
• Bake at 350 degrees for 50-55 minutes.
• Serve warm with cream.

BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• Pudding Place one layer of sliced French bread in the bottom of a greased 9-inch cake pan. Sprinkle with half of the currants. Place another layer of bread on top and sprinkle with the remaining currants. Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour gently over the bread and currants, making sure all the top layer is saturated. Cover and refrigerate at least 8 hours. Bake in a preheated 350℉ (180℃). oven, uncovered, until the custard is set and the top is lightly browned, about 45 minutes. Cut into servings and top with strawberry sauce. Strawberry Sauce Place the strawberries, orange juice, and lemon juice in a saucepan and cook on low until the strawberries are softened. Purée one-third of the strawberry mixture and return to the whole strawberry mixture. Combine the sugar with the cornstarch and add to the strawberries. Cook, stirring, until slightly thickened.

ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE

Steps:

• Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
• In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
• Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
• While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.

LOW-FAT BUTTERMILK BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• To make the bread pudding:
• Preheat oven to 325°F. Whisk eggs and sugar to blend in large bowl. Beat in both milks and vanilla. Add bread and let stand 5 minutes. Transfer mixture into 7x11-inch baking dish. Sprinkle top of bread pudding lightly with nutmeg. Place baking dish in large pan. Add enough water to pan to come 1 inch up side of baking dish. Bake until pudding is set in center, approximately 1 hour 15 minutes. Cool completely. Serve with Strawberry Sauce.
• To make the strawbwerry sauce:
• Puree strawberries in blender or processor until smooth. Add enough lemon juice to season to taste. Add enough sugar substitute to sweeten to taste. (Can be prepared 4 days ahead; chill.)
• Makes about 1 3/4 cups.