Strawberry Cream Bread Pudding

Agriculturists predict that this years strawberry crops will be better and more abundant than they have been in a decade. Prices in the grocery store are super low and the actual fruit is really very good. This recipe marries one of my favorite desserts(Berries and Cream) with one of Chris' favorites (Bread Pudding.) It's a nod to the kind of desserts that Grandma used to make with a bit of a twist. If you have trouble finding the soft serve mix, you can either try going to your local ice cream shop and ask if they'll sell you some. Or you can just let some vanilla ice cream that you get from your grocer melt. This recipe is great served hot or cold. It's great for brunch, or a picnic. Try it out and let me know what you think.



10 slices of white bread, cut into cubes
1 cup of sliced strawberries
1 teaspoon of ground cinnamon
6 eggs
3/4 cup of white sugar
2 teaspoons of vanilla extract
1/2 teaspoon of salt
3 cups of liquid vanilla soft serve mix
1 pinch of ground nutmeg
Heat oven to 375 degrees. Grease a medium baking dish. Spread out cut bread onto dish.

In a medium bowl, combine sugar, eggs, soft serve, cinnamon, nutmeg, salt and vanilla extract. Stir well.

Spread sliced strawberries over cut bread. Pour mixture over the bread and strawberries and let set for 20 minutes, so bread can absorb the liquid.

Place in preheated oven and cook for about 30 minutes, or until dish is firm throughout.

Serve with whipped cream or vanilla ice cream.

Recipe serves 8.

Strawberry Cream Bread Pudding.