I like the juicy and wonderful flavor of strawberries. Also who can resist the magnet like aroma of ripe strawberries.
I got this recipe from Vegetarian Times magazine. This recipe will serve 8, but I made with half the measurements for the two of us.
Strawberries, washed, hulled and sliced - 1 pint
Granulated Sugar - 4tbsp
Juice of 1 lemon
Grand Marnier - 1tbsp
Sourdough or other white bread - 6 slices (about 1-inch thick, crusts removed and bread cubed)
Whole strawberries, hulled and halved - 8oz.
Grated Lemon zest - 2tsp
Skim milk - 2 cups
Large eggs - 4
Granulated sugar - 1/3 cup
Vanilla extract - 1tsp
Ground cinnamon - ¼ tsp
To make Strawberry Compote:
- Sprinkle berries with sugar, and add lemon juice. Let sit for 1 hour. Add Grand Marnier, if using, and set aside.
- Spray 8 3/4 cup ramekins with cooking spray. Toss bread cubes with halved strawberries in mixing bowl; set aside.
- Combine lemon zest and milk in saucepan, and bring almost to a boil over medium heat. 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.
- Pour egg mixture overstrawberries and bread, and let stand for 15 minutes.Scoop bread mixture into ramekins, filling each almost to rim. Spoon any remaining egg-milk mixture in bowl over tops of each.
- Bake about 30 minutes, or until set. I had to bake my pudding for about 40 minutes until it was completely set.
- Serve, and pass with Strawberry Compote.
Strawberry bread pudding was delicious with the sweetness from strawberries and slight tartness from the lemon juice.