These fruit-filled bread puddings are incredible! Incredibly easy to make, easy to eat and oh-so-flavorful. I used a store-bought cinnamon swirl bread cut into cubes, that I then soaked in a homemade custard made with farm-fresh eggs, milk, cream, sugar, vanilla, and a touch of orange liqueur. Baked along with either fresh or defrosted frozen strawberries, the results are perfectly sweet, rich and even more decadent when served with a dollop of lightly sweetened whipped cream.
(To view this recipe, click on the blue title of the blog post above*)
Strawberry-&-Cinnamon Bread Pudding
Ingredients:
- Cooking spray
- 8 slices cinnamon swirl bread, cut into 1/2 -inch cubes
- 2 cups milk
- 1 cup heavy cream
- 3 eggs
- Pinch of salt
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 Tablespoon orange liqueur
- 1 cup sliced strawberries (defrosted and drained or liquid, if using frozen berries)
- Whipped cream, lightly sweetened–for serving
Directions:
- Preheat the oven to 350 degrees. Spray four 8-oz. ramekins with cooking spray; place on a baking sheet.
- In a large mixing bowl make the custard by whisking together the milk, cream, eggs, salt, sugar, cinnamon, vanilla and orange liqueur. Add in the bread cubes and toss to combine. Let the bread soak in the mixture, tossing a couple of times, for 15 minutes.
- Divide the bread mixture amongst the sprayed ramekins; divide the sliced strawberries onto the top of each custard as well. (I poked a few slices down into the custards as well). Bake in the preheated oven for 50-55 minutes, or until the custards are puffed up and browned, and set in the middle.
- Allow to cool for 10 minutes, then serve with whipped cream (if desired).
Tagged: baked dessert, bread, bread pudding, cinnamon, cinnamon bread, cinnamon swirl bread, cubed bread, custard, dessert, eggs, Gran Marnier, heavy cream, milk, orange liqueur, strawberries, strawberry and cinnamon bread pudding, strawberry bread pudding, sugar
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