Bread Pudding with Strawberries
From: Vegetarian TimesBread puddings seem to be universal favorites, and this strawberry-studded dessert will be no exception.
Ingredients
Strawberry Compote
1 pint strawberries, washed, hulled and sliced
4 tablespoons granulated sugar
Juice of 1 lemon
1 tablespoon Grand Marnier, optional
Bread Pudding
6 slices sourdough or other white bread, about 1-inch thick, crusts removed and bread cubed
8 ounces whole strawberries, hulled and halved
2 teaspoons grated lemon zest
2 cups skim milk
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
8 ounces whole strawberries, hulled, for garnish
1/2 cup sliced almonds, toasted, for garnish
Directions
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.
Nutrition Facts
Calories 290, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 105 mg, Sodium 340 mg, Carbohydrate 47 g, Fiber 4 g, Protein 10 g, Sugars 22 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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