Strawberries And Cream Bread Pudding Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Steps:

• Lay out 10 slices of bread on board. Usually overnight until it is dry and hard.
• Break into two or three inch pieces. Set aside.
• In medium mixing bowl add eggs, milk, vanilla and salt. Wisk to whip and mix.
• In large mixing bowl add cream cheese and sugar. Mix well.
• Add egg milk mixture a little at a time until cream cheese and egg milk mixture is totally mixed.
• Fold in 2 cups sliced strawberries, reserving 1/2 cup for the top.
• Add the hard bread pieces and mix.
• Preheat oven 350*.
• Spray Pam into two quart casserole.
• Put mixed bread mixture in casserole.
• Sprinkle 1/2 cup reserved strawberries on top.
• Bake 40 to 50 minutes, covered.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
• Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
• In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
• Serve the sauce with the bread pudding.

Steps:

• Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
• Use a straw to poke a hole in each strawberry, from top to bottom.
• Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.