Strawberry Bread Pudding
Votes: 1
Time: 40 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Although bread pudding is considered a strictly homemade dessert, typically made from leftover stale bread to keep it from going to waste and served intimately over tea, it can still be made to look elegant, even worthy of a holiday table. To make it, slices of potato bread are layered with strawberries, soaked, and transformed into a bread pudding resembling a delicate pastry. The strawberries are first steeped in red wine mixed with bitter orange honey, sugar, and lemon zest, releasing delicious juices that permeate the pudding. For a neater look, prepare the dessert in molds made from ordinary tins.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pudding
- Macerated strawberries, see recipe below
- 16 slices stale potato bread
- 1 tbsp (15 g) butter, room temperature
Macerated strawberries
- 2 cups medium strawberries, hulled and chopped
- 325 ml red wine
- 1/8 cup orange honey
- 0.5 tsp finely chopped lemon zest
- 0.5 tsp ground black pepper
- 1/4 cup sugar
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Recipes with similar ingredients: white bread, butter, strawberry, red wine, honey, lemon zest, sugar
Cooking the dish according to the recipe:
- Cut both ends off 4 tin cans. Set the 4 ends aside. Using one can with the rim cut off, cut the potato bread into 16 slices. To prevent the bread from tearing, press the can down without twisting it. Let the bread dry for 2 hours.
- Butter 1 side of 4 bread circles.
- Place the jars on a parchment-lined baking sheet. Place greased bread slices, buttered side down, in each jar. Spoon 2 tablespoons of strawberries and their liquid over each slice. Dip 1 side of 4 bread slices into the strawberry liquid and place them in the jars on top of the strawberries. Repeat the layering process for a total of 3 layers of strawberries and 4 layers of bread.
- Place the reserved cut ends of the cans on top and weigh them down with soda cans. Refrigerate for 8 hours. Remove the cans and serve the puddings with whipped cream.
Macerated strawberries:
Mix all ingredients in a bowl. Let sit in the refrigerator for 2 hours.
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