STRAWBERRY APRICOT BREAD PUDDING W/STRAWBERRY SAUCE
STRAWBERRY APRICOT BREAD PUDDING W/STRAWBERRY SAUCE
This Bread Pudding is so easy to make, and you can make it ahead, and have it ready when you need to serve it. It’s really delicious, and everyone is sure to enjoy this. You just put this all together in the Crock Pot, and in 4 – 6 hours, you’ve got a great dessert, that is sure to be a hit. Make sure to keep this one in your favorites!
HERE’S WHAT YOU NEED TO MAKE STRAWBERRY APRICOT BREAD PUDDING W/STRAWBERRY SAUCE:
16 – 20 slices of stale bread (French or preferred stale bread)Â Or – you can dry the bread out in the oven, cut in one inch cubes
6 Tablespoons of Butter
1 cup of Apricot preserves
8 large Strawberries – sliced and sugared
1 cup of Sugar
1/2 cup of Brown Sugar
2 eggs – beaten
1 1/2 cups of Milk
1 Tablespoon of Vanilla
1 teaspoon of Cinnamon
STRAWBERRY SAUCE:
1 pint of Strawberries
2 cups of Water
1 Tablespoon of Lemon Juice
1 cup of Sugar
2 heaping Tablespoons of Strawberry Jello
Powdered Sugar – for sprinkling on top
Redi Whip Whipped Cream – to top
HERE’S WHAT YOU DO:If your Bread is stale, cut it into one inch cubes, and set aside – if your bread is not stale; cut it into one inch cubes and line a large cookie sheet with Parchment paper. Place the cubed bead on the cookie sheet, and place it in the oven at 350 degrees, until it’s a light golden brown, and a little crunchy – some pieces may be a little darker, and that’s okay.
Place the Butter in the Crock Pot, and turn the Crock Pot on high. Let the Butter melt, and turn a little brown. Place the Bread cubes in the Crock Pot, and turn the Bread in the Butter, coating as many pieces as possible, and stirring the bread. Place the lid on the Crock Pot.
Rinse the Strawberries in cold water, and pull the stems off. Slice the berries in thin slices, and sprinkle with a Tablespoon of Sugar. In a large measuring pitcher, add the the Sugar, Brown Sugar, Eggs – beaten, Milk, Vanilla, and Cinnamon, and stir well with a whisk until light and foamy.
Remove the lid from the Crock Pot, and stir the bread. Remove half of the bread cubes to a plate or bowl. Pour the Apricot Preserves over the bread cubes in the Crock Pot. Place the sliced Strawberries on the Apricot preserves, and place the Bread Cubes that were removed back in the Crock Pot, on top of the Strawberries. Give the Milk/Egg mixture a good stir, and pour the mixture over the Bread Cubes. Place the lid on the Crock Pot, and leave the Crock Pot on the high setting for about 2 – 3 hours. Turn the heat to low, and let the Bread Pudding cook for about 3 more hours. NOTE – since some Crock Pots cook a little hotter, or faster than others, you’ll need to watch the pudding after about an hour. If it looks like it’s browning on the bottom, you may need to tun the heat setting to Low after an hour instead of after 2, and leave it on the low setting for about 4 hours. You want the Pudding a little crunchy on the outside, and smooth and tender on the inside.
When the Pudding is done turn off the Crock Pot, and remove the inner Crock to a wire rack.
Make the Strawberry Sauce: While the Pudding is cooking, make the sauce. In a large heavy bottom sauce pan, add washed Strawberries to the pan, and with a heavy potato masher, mash the berries until they’re really smashed, and only small pieces are left. Add the Water, Sugar, Lemon Juice, Strawberry Jello, and a pinch of salt. Bring the mixture to a boil, and let boil for about 1 minute, stirring constantly. Turn the heat to medium, and allow the sauce to simmer for about 30 to 45 minutes. You’ll need to watch the sauce, and stir it frequently. It should start to thicken, and when it does, remove it from the heat. It will thicken more as it cools. Cool to room temperature.
When you’re ready to serve the Bread Pudding, cut into squares, and ladle the Strawberry Sauce over the top. Sprinkle with a little powdered Sugar, and top with a generous amount of Redi-Whip Whipped Cream. Serve, and Enjoy!
Makes 8 servings
