Easy Bread Pudding Recipe - Strawberries and Cream Bread Pudding Recipe

 


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You will love the flavors of this delicious bread pudding featuring fresh strawberries, strawberry preserves and cream. It’s very easy to make and great to eat for breakfast or dessert.

2 tablespoons butter, melted
7 slices day old bread, torn into small pieces
3/4 cup fresh strawberries, chopped
3 eggs
1 1/4 cup milk
3/4 cup light cream
1/4 cup strawberry preserves
3/4 cup white sugar
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Butter the bottom and sides of an 8-inch square baking pan, using the melted butter.

Place bread cubes into the prepared pie plate.

In a bowl, toss the chopped strawberries and bread together and place into the baking dish.

In a medium bowl, beat the eggs, milk, cream, strawberry preserves, sugar and vanilla until frothy. Pour mixture over bread cubes and lightly press down, using a spatula, until bread has absorbed the milk mixture.

Bake 40 to 45 minutes, or until knife inserted in middle comes out clean.

=> Easy Bread Pudding Recipe: Pineapple Bread Pudding Recipe

Here’s a different way to utilize the sweet, tropical flavor of pineapple. Try it and you’ll be pleasantly surprised.

10 slices white bread
3/4 cup butter or margarine, melted
5 eggs
1 (20 oz. ) can crushed pineapple, drained
1/4 cup dried raisins
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream

Directions

Preheat oven to 375 degrees.

Grease a 2-1/2 quart baking dish.

Place the bread on a baking sheet. Bake for 4 minutes; turn over and bake another 4 minutes, or until bread turns a very light brown color. Cut the toasted bread into 1-inch cubes. Toss bread cubes into the melted butter; set aside.

In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, raisins, sugar and vanilla; mix completely. Fold in the toasted bread cubes. Pour mixture into baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees for 30- to 35 minutes, or until a knife inserted in the middle comes out clean.

Serve warm with whipped cream.

=> Free Bread Pudding Recipe: Coconut Bread Pudding Recipe

This bread pudding is for those who love the taste of coconut. Day old French bread is drenched in coconut milk, coconut flakes, sugar and spices. You can add a little pineapple to create the ultimate pina colada bread pudding.
2 tablespoons butter
1/3 cup confectioners’ sugar
1 cup white sugar
4 eggs
1 egg yolk
2 (14 oz. ) cans coconut milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons coconut extract
1 1/2 cups flaked coconut, divided
1/2 cup fresh coconut
1 loaf French bread, cut into 1-inch cubes

Directions

Preheat oven to 325 degrees.

Butter a 9x13-inch baking dish and dust with confectioners’ sugar.

In a large bowl, combine the sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract; mix until smooth. Sir in 1 cup of the flaked coconut.

Fold in the bread cubes and mix thoroughly. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on top of a cookie sheet for 25 minutes. Sprinkle the top with the remaining 1/2 cup of flaked coconut. Continue baking for 25 to 30 minutes, or until knife inserted in middle comes out clean.

=> Free Bread Pudding Recipe: Meatball Bread Pudding Recipe

Now for something a little different. Here is a bread pudding recipe that you can make as a main meal for dinner. It features tasty meatballs, tomatoes, spices and two kinds of cheeses. It’s a delicious addition to your dinner menu.
1 pound ground beef
3/4 cup chopped onion
1 clove garlic, crushed
1/4 cup red wine
1 (14.5 oz. ) can diced tomatoes, drained
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
3 eggs
1 tablespoon brown sugar
1/3 cup half and half cream
8 slices day old bread, cubed
1/2 cup low sodium chicken broth
1/4 cup Romano cheese, grated
1/4 cup Mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees.

Set aside a 2-quart casserole dish.

Crumble the ground beef into a large skillet and cook over medium heat. Add the onions and garlic; cook and stir until beef is evenly browned. Drain off the excess fat.

Stir in the red wine, tomatoes, oregano, red pepper and sea salt. Bring to a boil. Reduce heat to low and simmer 20 minutes.

In a bowl, whisk together the eggs, brown sugar and half and half cream. Place the bread cubes into the casserole dish. Pour in the egg mixture and chicken stock. Mix in the ground beef mixture. Mix well until bread cubes are completely saturated. Sprinkle half of the Romano and Mozzarella cheese on top.

Bake for 40 minutes, or until the top is a golden brown color and the center is set. Sprinkle remaining cheeses on top and serve.

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