Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Bread Pudding with Strawberry Sauce
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 38 g
- Protein
- 20 g
- Cholesterol
- 225 mg
- Sodium
- 552 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 38 g
- Protein
- 20 g
- Cholesterol
- 225 mg
- Sodium
- 552 mg
Ingredients
Directions
Special equipment:
four 8-ounce creme brulee ramekins- Preheat the oven to 350 degrees F.
- Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed.
- Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes.
- In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes.
- Serve the sauce with the bread pudding.
