Strawberry Bread Pudding
INGREDIENTS:
1 lb brioche bread loaf
1 cup strawberry purée (approx. 2 cups strawberries, blended)
1.5 cup evaporated milk
½ cup half & half
¾ cup granulated sugar
4 eggs, beaten
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp salt
1 tsp lemon juice
Frew drops natural red food coloring
4 tbsp strawberry jam, slightly warmed
Glaze:
¼ cup powdered sugar
2 tsp heavy cream
Few drops vanilla extract
INSTRUCTIONS:
1) Cut the brioche bread loaf into 1-inch squares. Set them evenly on a baking sheet and toast in a 300-degree F oven for 15 minutes.
2) To a mixing bowl, add the evaporated milk, half & half, eggs, granulated sugar, vanilla extract, cinnamon, strawberry purée, dash of salt, lemon juice, and food coloring Whisk well.
3) Add bread pieces to the custard, and gently toss to get all of the bread evenly coated, then let it sit for 20 minutes.
4) Preheat oven to 350 degrees Fahrenheit.
5) Transfer the pumpkin bread pudding mixture into a lightly greased 9-inch by 9-inch baking dish. Drizzle with the slightly warmed strawberry jam. Bake for 50-55 minutes.
6) For the glaze, whisk powdered sugar, heavy cream, and vanilla really well until a thick, smooth consistency is achieved.
7) When the bread pudding is finished baking, remove it from the oven and allow to set for 15 minutes. Drizzle the glaze over the bread pudding, and serve.
Recommendation: Serve warm with vanilla ice cream and fresh strawberries.
