Strawberries & Cream Bread pudding!! Yummy!!!

The same day I made the Pina Colada Sorbet, I made a Strawberries and Cream bread pudding too. And yes, the sorbet was delicious on this warm dessert! This recipe also comes from AllRecipes. Unfortunately, I forgot to take pictures of this one, so you will have to go to allrecipes to get a visual for this one. But if you’d rather just make it, here is the recipe.

Strawberries and Cream Bread Pudding


  • 2 tbsp melted butter

  • 7 oz of bread torn up into pieces (old bread is best)

  • 3/4 cup of chopped fresh strawberries

  • 3 eggs

  • 1 1/4 cups of milk

  • 3/4 cup light cream

  • 1/4 cup strawberry preserves

  • 3/4 cup granulated sugar

  • 1 tsp vanilla extract

  1. 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.

  2. 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.

  3. Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.


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