Strawberry Bread Pudding
This bread pudding is perfect for Sunday brunch. It’s delicious and easy to make. This recipe showcases local products like Bon Matin™ Smooth Multigrain Bread and Quebec strawberries. The Bon Matin™ Smooth Multigrain Bread is high in fibre and has over 44 g of whole grains per serving.
Preparation
35 min
Total
85 min
10
Servings
MADE WITH
Bon Matin® Smooth Multigrain Bread
Ingredients
- 12 slices Bon Matin™ Smooth Multigrain Bread
- 4 eggs
- 3 cups (750 mL) milk
- 1 cup (250 mL) 15% cream
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) ground cinnamon
- 1/2 tsp (2.5 mL) ground nutmeg
- 1/2 cup (125 mL) brown sugar
- 2 cups (500 mL) frozen strawberries, sliced
- 1 tbsp (15 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- Fresh strawberries, sliced
Preparation
- Preheat the oven to 250 °F (120 °C).
- Spread the bread slices out on a baking sheet and place them in the oven to dry for 30 minutes or until very dry. Flip them over every so often.
- While the bread is drying, beat the eggs, milk, cream, vanilla extract, cinnamon, nutmeg and brown sugar.
- Slice the bread into small squares and put them in an oven-safe baking dish (rectangular: 33 x 23 cm [13 x 9 in]). Pour the mixture over the top.
- Bake for 40 minutes. Broil at the end if needed.
- In a small saucepan, cook the compote ingredients over medium heat for 10 minutes. Using a fork, lightly crush some of the strawberries.
- To serve, spoon some bread pudding in deep bowls. Garnish with a generous serving of strawberry compote and fresh strawberries. If desired, add a little cream at the bottom of the bowls when serving.
Hubert’s tip: This inexpensive and healthy dessert is perfect for weeknights. You can make it any time of year using different fruit!
