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Two Sisters Times Two, Serial #2 and Strawberry Lemon Bread Pudding

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At Reading and Recipes, we hit the ground running.

Did you notice that spring arrived this past weekend? Thank goodness! I know, some of you still have mounds of snow along the driveway and in the yard, and maybe some more on the way this weekend. But we’ve turned the corner. Bye-bye cold gross winter. Hello, sunshine and warm temps!

And at R&R we aren’t going to ease into spring, we aren’t going to back into spring, we aren’t going to slide into spring. We’re going to leap into spring and give it a bear hug with this original take on an old standby–Strawberry Lemon Bread Pudding! 

With the strawberries, we’re paying homage to the signature fruit of spring (won’t be too long till we’ll be picking our own at the farm down the road!). Then with the zest and tartness of lemon, we’re calling forth a key flavor of summer, reminding us of glasses of fresh-squeezed lemonade on the back porch or one of those drinks with the umbrellas while we sit around the pool.

Then we’re wrapping these signature flavors of spring and summer in the ultimate comfort food of all time–bread pudding! So this dessert works toward giving you hope for the warm and happy seasons to come while offering you consolation for the long cold winter that maybe isn’t quite ready to surrender.

So jump into this dessert with both feet the way R&R is jumping into spring, ready or not!

strawberry lemon bread pudding Strawberry Lemon Bread Pudding

1/2 loaf stale bread, cubed (about 3 cups)

1 1/2 cups milk

2 eggs

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

zest from half of a lemon

juice from half of a lemon

1/2 cup diced fresh strawberries

1 cup powdered sugar

lemon strawberry bread pudding

In a mixing bowl, add the milk, eggs, sugar, both extracts, lemon zest, and lemon juice. Whisk until the eggs are beaten and all of the ingredients are well combined. Add the cubed bread and strawberries and mix until all of the bread is covered by liquid. Let this mixture sit for 30 minutes.

Preheat oven to 325 degrees. Spray a 5×7 inch baking pan with cooking spray. Pour soaked bread into the prepared baking dish. Bake for 35-40 minutes, or until bread pudding is set and no longer jiggles. Remove the bread pudding from the oven and cool for 20 minutes.

Meanwhile, make the lemon glaze by combing the 1 Tablespoon of milk or water and powdered sugar. Stir until no lumps remain. Serve the bread pudding warm, with a drizzle of glaze and sprinkle of lemon zest on top.

Serves 3-4.

strawberry lemon breadpudding

{Adapted from Cooking to Perfection}

Click below to listen to or read Serial #2 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #2, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #2, text © Jeffrey Anderson


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