Life has been just crazy lately, let me tell you. All of the old cliches mom used on me apply - when it rains it pours, burning the midnight oil, beating a dead horse, and crying over spilled milk... OMG too many things at once. I miss reading all of your fabulous foodie posts, being inspired, and well just having some foodie fun. Anyhow, I didn't stop cooking or baking or feeding the clan simply had no time to write about it.
Dad really likes strawberries however he forgets that he bought them so I had to come up with some quick way to use them. I found this Strawberries and Cream Bread Pudding recipe at ALL Recipes. As always, used what I had on hand. This is the original recipe with my changes like this.
* 2 tablespoons butter, melted
* 3 eggs
* 1 1/4 cups milk - I added 1/2 cup
* 1/4 cup
* 3/4 cup white sugar, or to taste - reduced to 2/3 cup
* 1 teaspoon vanilla extract - doubled the vanilla
cinnamon to taste
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of
Cutting down on the sugar was the best idea. The fresh strawberries were not overly ripe and allowed the pudding a great sweet and tart contrast. I prepared this late at night, it was close to midnight when done. Of course I tasted a spoonful or two or three but had to refrigerate the rest. Chilled, this was a refreshing change from traditional bread pudding and that sweet/tart strawberry flavor so reminded me of summer. My dad just loved it with a big dollop of whipped cream. I'll definitely be making this again!