Strawberry Custard Bread Pudding

Strawberry Custard Bread Pudding

INGREDIENTS:

6 slices white sandwich bread

4 eggs

3 cups whole milk, hot but not boiling

1 tablespoons butter

3/4 cup granulated sugar

2 teaspoon vanilla extract

1/4 teaspoon salt

12 ounces fresh strawberries, sliced

powdered sugar or topping sauce of choice

INSTRUCTIONS:

    1. Preheat oven to 300° F. Place bread slices on rack. Bake until dried out and faint golden brown, about 5-6 minutes.
    2. Remove toasts. Increase heat to 325° F.
    3. Brush most of the melted butter onto 9-inch x 9-inch baking dish.
    4. Cut 10-inch square of aluminum foil. Brush with the remaining butter. Set aside.
    5. Heat a pot of water for a water bath but don’t bring to a boil.
    6. Heat milk on the stovetop just until hot but not boiling.
    7. Cut strawberries into thin slices. Set aside.
    8. Combine eggs, salt, and sugar in a large mixing bowl. Beat until foamy, about 1 minute.
    9. Slowly add one cup of the hot milk to egg mixture, beating briskly to prevent egg from curdling. Whisk in the remaining milk.
    10. Add vanilla. Blend well.
    11. Line the bottom of the baking pan with a single layer of toast. Use 3 bread slices, cutting slices to fit. Add a single layer of strawberries. Top with second layer bread. Top with remaining strawberries. (Depending on the size of your bread, you might have excess. Do not use more than a single layer of bread per tier.)
    12. Quickly whisk custard mixture. Pour evenly over strawberries.
    13. Allow to rest for 15 minutes. For firm dense bread, soak for 30 minutes.
    14. Place into a large roasting pan. Fill with 1/2 to 1-inch of hot water. Place foil loosely over the pudding. Do not seal.
    15. Bake for 45 minutes. Remove foil. Bake for an additional 15 to 30 minutes uncovered. Pudding is done when the top looks set and there is no visible weeping of custard in the cracks.
    16. Remove from the water bath. Place on a wire cooling rack for 1 hour. Refrigerate.
    17. Can be eaten hot or chilled.
    18. Serve with a dusting of powdered sugar, whipped cream, ice cream, chocolate sauce, vanilla, or sauce of choice.
    19. Keep refrigerated for 3 to 4 days.

Makes 6 servings.

Recipe Note:

    1. Use your bread of choice. Make sure the bread is stale. Toast lightly if using fresh.
    2. If slicing your own bread, slice to 1/2-inch thickness.

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