Wednesday, July 9, 2008

Strawberries and cream bread pudding is berry good

When U.S. kids were asked to pick their favorite fruit, more than half of them chose the strawberry, according to information from the USDA Agricultural Research Service (ARS).

And no wonder – these bright red berries are nice to look at, fun to pick at local farms, good eating right out of hand. We love the fragrance of the fresh picked ones – if only someone could bottle that fragrance. Those perfume counter vendors could spritz you with Eau de Strawberry as you’re passing by.

They’re also yummy in so many favorite dishes such as the ever-popular traditional strawberry shortcake, as well as in pies, pancakes, scones, muffins, and cobblers. Toss ‘em into a fresh salad along with a balsamic dressing for a refreshing go-along with a summer lunch or dinner.

Today’s bread pudding recipe, which is beyond irresistible, has not only fresh berries, but also strawberry preserves for a double whammy of strawberries. Make it in the early morning before the heat creeps in. We’re going to enjoy it topped with some good vanilla ice cream on this lovely summer day. We thank Betty, our Internet friend from California, for sharing this recipe.


2 tablespoons butter, melted
7 slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 large eggs
1-1/4 cups milk
3/4 cup light cream, or half & half
1/4 cup strawberry preserves
3/4 cup sugar
1 teaspoon vanilla extract

Spread melted butter on bottom and sides of 8-inch square baking dish. Toss bread with chopped strawberries, and spread in baking dish. Whisk eggs, milk, cream, strawberry preserves, sugar, and vanilla together in a bowl. Pour over bread. Let sit in fridge about 30 minutes for bread to absorb liquid. Preheat oven to 350 degrees F. Bake pudding 40-50 minutes, or until top is browned slightly and knife inserted in center comes out clean. Serves 12.
(Recipe adapted from recipe on, submitted by T Gagne. Photo from

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