Sunday, July 31, 2011

Strawberry Breakfast Bread Pudding

I'm on a little bit of a strawberry kick this weekend; I had to buy a great big container of strawberries for the strawberry bruschetta I made Friday night, because the grocery store didn't have any smaller containers, so now I'm trying to come up with creative ways to use the berries.  Although there's nothing wrong with just eating the strawberries on their own.


But I also had half a loaf of leftover bread from the bruschetta, so it seemed the perfect chance to make a breakfast bread pudding.  Bread pudding is a wonderful way to use day old bread, and this breakfast bread pudding was sort of like waffles in a ramekin, except without all the butter and syrup.  Although you could certainly top it with butter and syrup if you wanted to, but it was delicious on its own without any added fat or sugar.  I also didn't add any sugar to the pudding itself, because I felt like the strawberries would contribute enough sweetness to the dish.


The first breakfast Jamie ever made for me was pancakes with Cookies and Cream flavored protein powder in them, something I would never have thought to do, but they were so yummy.  We don't make pancakes all that often, but when I'm in the mood for something like that, I try to think of ways to add sweetness and flavor without making them too unhealthy, and I think this bread pudding recipe fits the bill!


Strawberry Breakfast Bread Pudding
(makes 2 servings)
  • 1 1/2 cups day old bread, cut into 1-inch pieces
  • 1 cup chopped strawberries, plus 2 sliced strawberries for garnish
  • 2 eggs
  • 1/4 cup mascarpone or low fat cream cheese, plus 2 tablespoons for garnish
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
Preheat the oven to 350, and boil a kettle of water (I actually just used very hot tap water, which worked fine for this).

In a medium bowl, whisk together the eggs, mascarpone cheese, milk, vanilla and cinnamon until smooth.  Add the bread and strawberries and toss to combine until most of the liquid is absorbed into the bread.


Spray two ramekins (large enough to hold 2 cups) with non-stick cooking spray.  Divide bread pudding between the ramekins.  Place ramekins in a baking dish and fill the baking dish with the hot water so that it comes 2/3 up the sides of the ramekins (do not get the water inside the ramekins).

Bake for 20 minutes.  Bread will be slightly golden and crispy on top and soft in the middle.  Remove ramekins from the water and set on a plate to serve.  Garnish with an extra dollop of mascarpone cheese and sliced strawberries.




6 comments:

  1. Delicious! What a lovely summer breakfast. I like the addition of marscapone cheese! I think this would be a great dish to make, store overnight in the fridge, and serve to guests....

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  2. Yum! This looks so delicious! What a great way to use up the leftover bruschetta ingredients! I would eat this for breakfast and dessert, the strawberries are so good this year!

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  3. This looks heavenly, I love strawberries and bread pudding. I can eat this anytime of the day.

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  4. Marscapone cheese and strawberries. I have no doubt that this is one great breakfast and would be perfect to make for a special brunch!

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  5. A little of this and a little of that and before you know it you have a yummy dessert!

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  6. Very light! Sounds great, wish I had some right now. Perfect for a Sunday morning. Love your blog! New follower.

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