Strawberry Jello Pudding Bread Food

STRAWBERRY BREAD PUDDING RECIPE

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.

STRAWBERRY JELLO PUDDING BREAD

Steps:

• Beat eggs.
• Add jello mix, sugar and oil.
• Mix well.
• Add pudding mix, vanilla and milk.
• Beat for 3 minutes with electric mixer.
• Add rest of ingredients.
• Pour into one large greased loaf pan.
• (or two smaller).
• Cook at 325 degrees for 1 hour.
• Optional Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk and drizzle over the top.

STRAWBERRY BREAD PUDDING

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.

BREAD PUDDING WITH STRAWBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
• Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
• In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
• Serve the sauce with the bread pudding.

STRAWBERRIES AND CREAM BREAD PUDDING

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.

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

STRAWBERRY JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.