Strawberry Bread Pudding with Mini Chocolate Chips
Recipes Desserts Holidays Seasonal cooking
Description
Use those fresh strawberries and make an unusual but wonderful bread pudding. It's a fun, delicious summer dessert to serve at all of those get togethers.
Ingredients
1 lb. loaf egg bread or challah, cut into 1/2 - 3/4 inch slices or bread that comes sliced
5 T. unsalted butter, at room temperature, divided
1 pint strawberries, trimmed and sliced
1 c. plus 2 T. granulated white sugar, divided
1/3 c. mini chocolate chips, divided
1 quart half and half
4 large eggs
5 large egg yolks
1 T. vanilla extract
Directions
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Place rack in center of oven. Preheat oven to 350 degrees.
Melt 4 T. butter; brush onto one side of each of the bread slices. Set the bread, buttered side up, on a large baking sheet. Bake 10 - 15 minutes, or until lightly toasted. Remove.
Place strawberries in a bowl; sprinkle on 2 T. sugar; toss; set aside.
When bread is toasted, reduce oven temperature to 325 degrees.
Set a large roasting pan half-filled with hot water on the middle rack, acting as a water bath. Trim the crusts off the bread; cut each slice of bread diagonally in half into triangles.
Use the remaining 1 T. butter to grease a 9 x 12 inch glass baking dish that is at least 1 1/2 inches deep. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more bread. Stand the remaining bread, points up, wedged between the bottom slices. (There is no need to worry if there are some spaces in between the slices or if the pieces standing up lean over a bit.)
Scatter strawberries onto the bread and all around the baking dish. Scatter half of the chocolate chips over the bread and between the slices.
In a large saucepan, heat the half-and-half and the remaining 1 c. sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.
In a medium bowl, beat the whole eggs and egg yolks to blend; whisk in vanilla. Remove the hot half-and-half from the heat. Whisk hot mixture into eggs, 1/2 c. at a time, gradually warming up the egg mixture but not cooking it.
Pour the custard through a sieve into the baking dish. Sprinkle remaining chocolate chips on top.
Place the dish in the roasting pan in the oven; bake 35 - 40 minutes, or until the custard is just set.
Remove it from the water bath.
Serve warm, at room temperature, or chilled.
12 servings.