Monday, July 19, 2010
Strawberry Bread Pudding with Caramel Sauce
Bread Pudding is something that I normally order when I go out to eat, not sure why but it just isn't on my radar for baking at home. I was on the internet looking at food recipes (imagine that!) and came across a Strawberry Bread Pudding from one the hardest working bloggers I enjoy following. I had some leftover Strawberries from my stuffed ones below and settled on this for a nice treat over the weekend.
Delightfully borrowed from : http://oneperfectbite.blogspot.com/2010/07/strawberry-bread-pudding-pink-saturday.html
2 cups whole milk
1/2 cup white granulated sugar
1/4 cup golden brown sugar
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp sea salt
12 ounces French bread, torn or cut in bite-size pieces
2 cups fresh strawberries, sliced & Diced
1/2 cup toasted coconut (only change from original recipe)
1/4 cup butter
1/4 cup brown sugar
DIRECTIONS FOR THE BREAD PUDDING
Preheat your oven to 350 degrees. Lightly grease an 8 x 8 x-2-inch pan. Once oven is ready toast your coconut in a separate dish for a few minutes then set aside.
Combine eggs, milk, both sugars, vanilla extract, spices and salt in a small bowl. Whisk until blended.
Place bread pieces into a large bowl. Pour milk mixture over bread and toss to combine. Let it sit for 15 minutes to allow the milk to be absorbed into bread. After 15 minutes mix in the stawberries and toasted coconut.
Bake for 30 to 40 minutes, or until a toothpick comes out clean (there should be slight moisture)
DIRECTIONS FOR THE CARAMEL SAUCE
Place butter in a sauce pan or sauce pan and melt over a medium heat - add in brown sugar and stir until it’s combined. Lower heat. Stir constantly, let sauce simmer until sugar is dissolved and it is slightly thickened, This should take about 5 minutes. Pour over your bread pudding when ready - serve warm.