Strawberry Bread Pudding | PCC Natural Markets

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Strawberry Bread Pudding

Serves: 12

Your rating: None (1 vote)
Your rating: None (1 vote)

Think of this as a light, custardy version of strawberry shortcake, particularly when served with the optional creme fraiche.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, salt and cinnamon. Add bread and stir to combine. Let sit for 30 minutes.

Preheat oven to 350° F. Generously butter a 9-inch square baking dish.

Add strawberries and zest to bread mixture; fold gently to combine. Transfer to prepared dish and cover with foil. Bake until custard is set around the edges, about 1 hour. Remove foil and continue to bake until golden and custard is completely set, an additional 20 minutes. Cool for 30 minutes. Slice and dollop with crème fraîche to serve.

Each serving: 280 cal, 12g fat (6g sat), 120mg chol, 410mg sodium, 37g carb, 2g fiber, 8g protein

Recipe by Jackie Freeman, PCC Chef

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