• 1  pint  strawberries, washed, hulled and sliced
• 4  tablespoons  granulated sugar
•     Juice of 1 lemon
• 1  tablespoon  Grand Marnier, optional

• 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

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.