Cooktop Cove: How to make Southern strawberries and cream bread pudding
Strawberries cooked in a creamy, rich, bread pudding? Yes, please! The recipe below is a novel way to use that flat of strawberries you just couldn’t resist at the farmer’s market. Just like those luscious berries, this dessert is irresistible, and you can enjoy it all season long. It’s a good thing strawberries have a long season — from March or April through August.
Serve this as a dessert with a dollop of whipped cream or vanilla ice cream on top, or with a dollop of vanilla yogurt for a special brunch. You can use just about any bread you like here — French bread, white sandwich bread, challah, or brioche are all great choices. Even better, snatch up those bargain day-old croissants at the bakery and prepare to have your mind blown.
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