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Strawberries and Cream Breakfast Bread Pudding
A delightful breakfast bread pudding using sweet California strawberries and cream.
Source: Domestic Fits
I loaf bread country potato bread (680 g)
16 wt oz. cream cheese, softened
8 large eggs
2 cups whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups (1 lb) California strawberries (thawed, if frozen)
Cut the bread into bite sized cubes, spread in an even layer in a 9X13 baking dish.
Add cream cheese, eggs, milk, sugar, vanilla, and salt to a blender or food processor. Process until smooth. Add strawberries and pulse a few times (don’t over process, you still want a few larger chunks of strawberries).
Pour strawberries mixture evenly over the bread cubes. Cover and refrigerate until morning, about 12 hours.
Preheat oven to 350 degrees. Bake uncovered until set and the top has turned golden brown, 35-40 minutes. Serve warm.