Strawberry Bread Pudding

Jihva for ingredients is Indira of Mahanandi's idea of showcasing one natural ingredient every month. For June Baking Fairy is hosting this event and Strawberry is the ingredient of the month.
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.

Ingredients:

Strawberry Compote:
Strawberries, washed, hulled and sliced - 1 pint
Granulated Sugar - 4tbsp
Juice of 1 lemon
Grand Marnier - 1tbsp

Bread Pudding:
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

Method:

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.

To make Bread Pudding:

• 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.

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