Description
A delicious sweet strawberry dish perfect for a dinenr party with friends or a weekend brunch.
Ingredients
Units
Scale
Strawberry Vanilla Bread Pudding
- 1 loaf French bread (cut in cubes)
- 1/4 cup strawberry preserves
- 1 cup almond milk
- 1/4 cup melted butter
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 2 eggs (beaten)
- 1 tbsp vanilla
- 1 tsp cinnamon
- 2 cups diced/sliced strawberries
- 1/2 cup slivered almonds
Vanilla Caramel Sauce
- 1/4 cup butter
- 1/2 cup coconut sugar
- 1/2 cup coconut cream
- 1 tbsp vanilla
Instructions
- Heat oven to 350 F. Grease casserole pan with coconut oil.
- Add French bread cubes to the casserole dish and toast them in the oven for 10 minutes.
- Combine almond milk and butter butter in 1-quart saucepan. Cook over medium heat 4-7 minutes or until butter is melted. Let the mixture cool for a couple of minutes and mix in the strawberry preserves.
- In a medium size bowl, add eggs, sugar, maple syrup, vanilla, cinnamon, and the milk mixture and mix well.
- Pour the milk mixture over the top of the bread. Fold in the sliced strawberries and add a few to the top. If you have time, cover the dish with plastic wrap and allow to sit in the fridge for 1 hour. If you don’t have enough time, you can bake the bread pudding right away in the oven.
- Bake 40-45 minutes or until set in center.
- While the bread mixture is in the oven, combine all sauce ingredients except vanilla in a saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Next, stir in 1 tablespoon vanilla.
- Spoon warm pudding into individual dessert dishes; serve with sauce.
- If you have leftovers, store in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Cuisine: American