STRAWBERRIES & CREAM BREAD (STRAWBERRY OR BLUEBERRY)
A wonderful recipe using fresh strawberries from Netherhill Strawberry Farm in Australia. This recipe also yields a tried and true (and reviewed) great Blueberry & Cream Bread.
Provided by NcMysteryShopper
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
- In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
- Stir into flour mixture only until dry ingredients are moistened.
- Fold in strawberries and nuts.
- Pour into a greased 8 x 4 inch loaf pan.
- Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
- Let stand 10 minutes in pan.
- Turn out on rack to cool.
Nutrition Facts : Calories 283.7, Fat 12.7, SaturatedFat 7.5, Cholesterol 67.6, Sodium 272.7, Carbohydrate 39, Fiber 1, Sugar 21.8, Protein 4
LEMON PUDDING WITH STRAWBERRY CREAM
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Remove the zest of 1 lemon in wide strips with a vegetable peeler. Juice both lemons to make about 5 tablespoons. Chop 1 cup of the strawberries and combine with 1 tablespoon granulated sugar and 1 tablespoon lemon juice in a bowl; set aside to macerate while you make the pudding.
- Meanwhile, whisk the remaining 1/2 cup granulated sugar, the cornstarch and salt in a medium bowl. Whisk in the egg yolks and 1/4 cup half-and-half until smooth. Bring the remaining 1 1/2 cups half-and-half and the lemon zest to a boil in a medium saucepan over medium-high heat. Remove from the heat and let sit 10 minutes to infuse. Gradually whisk in the sugar-yolk mixture, then the remaining 1/4 cup lemon juice.
- Return the saucepan to medium-high heat and cook, whisking constantly, until the pudding comes to a boil and thickens, about 3 minutes. Continue cooking, whisking constantly, about 1 more minute. Remove from the heat and whisk in the butter until smooth. Strain the mixture through a fine-mesh sieve, pressing it through with a rubber spatula; discard the lemon zest.
- Divide the macerated strawberries among 8 clear plastic cups or glasses; top with the lemon pudding. Press plastic wrap directly onto the surface of each and refrigerate until set, at least 4 hours or overnight.
- When the pudding is set, pulse the remaining 3/4 cup strawberries in a mini food processor until smooth. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Add the strawberry puree and continue beating until stiff peaks form. Top the pudding with the strawberry whipped cream and sprinkle with the crumbled cookies. Top with sliced strawberries.
STRAWBERRIES AND CREAM BREAD PUDDING
I love all things strawberry so when I was asked to make bread pudding I decided to try adding strawberries. The results were heavenly. I have never liked bread pudding... until now that is. I will definitely be adding this to my list of favorites.
Provided by TGAGNE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
- Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
- Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 28.1 g, Cholesterol 63.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 160.5 mg, Sugar 19.3 g
STRAWBERRIES 'N' CREAM BREAD
Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips makes it to the batter! -Suzanne Randall, Dexter, Maine
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY BREAD PUDDING RECIPE
Strawberry bread pudding is an easy and flavorful dessert perfect for spring! Bake fresh strawberries and challah bread with a creamy egg and milk custard. This recipe is a simple and delicious dessert or a fun breakfast. A great spring-time twist on a classic dessert!
Provided by Jenni
Categories Dessert
Time 1h40m
Number Of Ingredients 13
Steps:
- In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally.
- Cook for about 10 minutes, or until the strawberries start to break down but are still mostly chunky, and the sauce is starting to thicken up.
- Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.
- In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.
- Remove from the heat and let it cool while you prepare the rest of the ingredients. It doesn't need to be room temperature, but you don't want it super hot, either.
- Crack the eggs into a large bowl and whisk together.
- Slowly (about ¼ cup at a time), whisk in the warm milk mixture. You want to slowly pour the warm milk mixture into the eggs and whisk each addition really well before slowing adding the next addition. This will help to gently warm the eggs and combine them without cooking them. We do not want scrambled eggs, so go slowly!
- Continue slowly whisking in the warm milk until it is all combined with the eggs.
- Butter a 9x13 casserole dish.
- Cut the challah into 2" cubes and place in the prepared casserole dish.
- Pour the strawberry sauce over the bread cubes and toss a little to mix.
- Evenly pour the milk mixture over the bread and strawberries.
- Using a wooden spoon or spatula, gently press the bread cubes down into the egg mixture. You don't need to smash them down. Just make sure they are squashed a little into the milk mixture.
- At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.
- Bake in a preheated 350F oven for 25-30 minutes, or until the custard is set and the bread is starting to turn golden. If you are baking after refrigerating it, make sure you bring the bread pudding up to room temperature while the oven preheats.
- Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.
Nutrition Facts : Calories 273 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 152 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRAWBERRY PUDDING
Steps:
- Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
- Butter 1 side of 4 of the bread rounds.
- Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
- Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream.
- Macerated Strawberries:
- 1 pint medium size strawberries, hulled and sliced
- 1/2 (325 milliliters) bottle red wine
- 1/8 cup orange blossom honey
- 1/2 teaspoon finely chopped lemon zest
- 1/2 teaspoon ground black pepper
- 1/4 cup sugar
- In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.
- Yield: 4 servings
BREAD-AND-BUTTER PUDDING WITH STRAWBERRIES
Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
Provided by Martha Stewart
Categories Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Whisk together eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.
- Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. In a 9-inch-round baking dish or cake pan, fan overlapping slices in one layer. It is also fine for bread to overlap randomly. Pour egg mixture over bread, and let stand 1 hour.
- Heat oven to 400 degrees. Sprinkle pudding with 2 tablespoons sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
- Meanwhile, combine strawberries with remaining 2 tablespoons sugar. Let stand while pudding bakes. Serve strawberries with baked pudding.
STRAWBERRIES AND CREAM BREAD PUDDING
Created this recipe so hubby could eat fresh strawberries in bread pudding which cuts the acidity down. Serve hot or cold with whipped topping or ice cream. This recipe can be cut in half if desired
Provided by Montana Heart Song
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lay out 10 slices of bread on board. Usually overnight until it is dry and hard.
- Break into two or three inch pieces. Set aside.
- In medium mixing bowl add eggs, milk, vanilla and salt. Wisk to whip and mix.
- In large mixing bowl add cream cheese and sugar. Mix well.
- Add egg milk mixture a little at a time until cream cheese and egg milk mixture is totally mixed.
- Fold in 2 cups sliced strawberries, reserving 1/2 cup for the top.
- Add the hard bread pieces and mix.
- Preheat oven 350*.
- Spray Pam into two quart casserole.
- Put mixed bread mixture in casserole.
- Sprinkle 1/2 cup reserved strawberries on top.
- Bake 40 to 50 minutes, covered.
Nutrition Facts : Calories 242.4, Fat 13.3, SaturatedFat 7, Cholesterol 128.5, Sodium 287.7, Carbohydrate 25.1, Fiber 0.9, Sugar 22.1, Protein 6.1
STRAWBERRY BREAD PUDDING
Found this on another recipe website(gasp) and it is really good and really easy and I wanted to share it with all of you. Thank you for posting this, Lisa.
Provided by mandabears
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan combine undrained strawberries and cornstarch.
- Cook and stir over medium heat until mixture thickens and bubbles.
- Spread evenly over bottom of 11 x 7 baking dish that has been sprayed with cooking spray.
- In a mixing bowl combine eggs, milk, sugar, butter, vanilla and salt.
- Add bread cubes to moisten.
- Spread evenly over strawberry mixture.
- Bake at 350 degrees for 50-55 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 195, Fat 7.4, SaturatedFat 4, Cholesterol 71.2, Sodium 234, Carbohydrate 27.6, Fiber 1.1, Sugar 14.8, Protein 5.2
STRAWBERRIES 'N' CREAM TRIFLE
My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. -Pamela Gainer of Sand Ridge, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.
Nutrition Facts : Calories 156 calories, Fat 3g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 223mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE
Make and share this Almond Bread Pudding With Strawberry Caramel Sauce recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h40m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
- In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
- Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
- While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
Nutrition Facts : Calories 659.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 223, Sodium 323.7, Carbohydrate 87.9, Fiber 1.8, Sugar 72.5, Protein 11.1
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- Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out.
- Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread.
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- Place the oven rack in the center of the oven, and preheat to 350°F. Line a 9-inch round cake pan with parchment paper, allowing the parchment paper to line the sides and hang over the edges as necessary. Trim the excess parchment to allow about 1-inch overhang on either side. Fill the pan with the stale/dry bread cubes. When you add the bread, it will weigh down the parchment. The overhang will allow you to easily remove the bread pudding from the pan for slicing.
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- Meanwhile, put the graham crackers in a plastic bag and smash them up by hand until you have a crumbly texture with a mixture of fine crumbs and some larger pea-sized chunks. Alternatively, pulse them in a food processor a few times to achieve the same texture (if you want to wash extra dishes *cough cough*). Mix the crushed graham crackers with the melted butter and sprinkle evenly over the top of the bread pudding.
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- Pour the milk mixture over the bread cubes and gently toss with a rubber spatula to coat the bread.
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