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Desserts - Strawberry Bread Pudding

  • 1 (10-ounce) package frozen strawberries, thawed
  • 2 tablespoons cornstarch
  • 2 drops red food coloring (optional)
  • 2 eggs, slightly beaten
  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4 cups white or french bread cubes

In a saucepan, combine undrained strawberries and cornstarch. Cook and stir over medium heat until mixture thickens and bubbles. Stir in food coloring, if desired. Spread mixture evenly over bottom of an 11-x-7-inch baking dish.
In a mixing bowl, combine eggs, milk, sugar, butter, vanilla, and salt. Add bread cubes; stir to moisten. Carefully pour custard mixture over berries. Bake at 350° for 50 minutes. Serve warm.
Yield: Six to eight servings.
Submitted By: Linda Witt
White County Farmers Co-op
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