• 1 pint

  strawberries, washed, hulled and sliced

  see savings

  
• 4 tablespoons

  granulated sugar

  see savings

  
•  

  Juice of 1 lemon

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• 1 tablespoon

  Grand Marnier, optional

  see savings

  

• 6 

  slices sourdough or other white bread, about 1-inch thick, crusts removed and bread cubed

  see savings

  
• 8 ounces

  whole strawberries, hulled and halved

  see savings

  
• 2 teaspoons

  grated lemon zest

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• 2 cups

  skim milk

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• 4 

  large eggs

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• 1/3 cup

  granulated sugar

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• 1 teaspoon

  vanilla extract

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• 1/4 teaspoon

  ground cinnamon

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• 1/4 teaspoon

  almond extract

  see savings

  
• 8 ounces

  whole strawberries, hulled, for garnish

  see savings

  
• 1/2 cup

  sliced almonds, toasted, for garnish

  see savings

  

1.

To make Strawberry Compote: Sprinkle berries with sugar, and add lemon juice. Let sit 1 hour. Add Grand Marnier, if using, and set aside.

2.

Preheat oven to 350 degrees F.

3.

To make Bread Pudding: Spray 8 3/4-cup ramekins with cooking spray. Toss bread cubes with halved strawberries in mixing bowl; set aside.

4.

Combine lemon zest and milk in saucepan, and bring almost to a boil over medium heat. Using electric beater, beat eggs and sugar in bowl until well blended. Add vanilla, cinnamon and almond extract. Gradually add hot milk, whisking constantly to prevent eggs from setting.

5.

Pour egg mixture over strawberries and bread, and let stand 15 minutes. Scoop bread mixture into ramekins, filling each almost to rim. Spoon any remaining egg-milk mixture in bowl over tops of each.

6.

Bake about 30 minutes, or until set. Remove, and garnish with whole berries and almonds. Serve, and pass with Strawberry Compote.