Roasted Chicken And Bread Pudding

Chef Laurent Tourondel Shares Recipes

(CBS) 
Strawberry Bread Pudding
Serves 6

Ingredients:
1 pound brioche bread or challah
1 pint strawberries
3 cups heavy cream
2 cups milk
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1-1/2 cups sugar
4 large eggs
1 egg yolk

Method:

1. Remove the crusts from the brioche and cut the bread into small cubes. You should have about 8 cups.
   
   
2. Remove stems and white inner core of strawberries and cut into quarters.
   
   
3. In a large heatproof bowl, whisk the eggs and egg yolk and 1/4 cup of the milk until blended.
   
   
4. In a medium saucepan bring the cream, remaining 1-3/4 cups milk, zests, vanilla and sugar to a boil. Stir until the sugar is melted.
   
   
5. Gradually pour the hot liquid over the egg mixture, whisking constantly. Stir in the brioche and strawberries.
   
   
6. Cover and refrigerate at least two hours or overnight.
   
   
7. Preheat the oven to 325°F.
   
   
8. Butter an 8-cup baking dish and spoon the brioche mixture into the prepared dish. Bake 45 minutes or until golden brown.
   
   
9. To serve the pudding, top with vanilla ice cream and serve warm or at room temperature.

Chef's Tip: To reheat, place in a 325°F. oven for 10 to 15 minutes or until warmed throughout. It can also be microwaved.