Strawberry-Vanilla Buttermilk Bread Pudding with Glazed Pecans
10/27/2011
Indulge in this fruity, nutty, scrumptious pudding.
2011 Recipe Contest Honorable Mention
by Angela S.
© Pamela's Products, Inc.
1 tbsp butter
1 pint (2 cups) buttermilk
1 pint (2 cups) regular whole milk
8 large eggs
1 cup sugar
2 tbsp vanilla
2 cups fresh strawberries hulled and quartered
8 cups day old cubed
Pamela's Amazing Bread
3/4 cup glazed or candied pecans
Yield: 8 to 12
Preheat oven to 375°.
Generously grease a 9x13-inch pan with the butter.
Whisk together the buttermilk, whole milk, eggs, sugar and vanilla in a medium bowl. Stir in strawberries and bread. Allow to sit for 3 minutes. Pour into baking dish. Sprinkle pecans over top.
Place baking dish of bread pudding into a large casserole dish that has been filled 1/4 the way up the side with warm water. Add water to the large casserole dish until the water line is half way up the side of the bread pudding pan so that the Bread pudding pan will be baking in a warm water bath. Bake for 50 to 60 minutes.
Bread pudding is equally delicious warm or cold. Either allow the bread pudding to rest for 5-8 minutes and serve warm, or refrigerate and serve cold.
Chef's Notes: The Bread Pudding is done when its liquids are just set and the top has some nice crispy edges.