Try one of our old fashioned desert
Strawberry Bread Pudding
Nonstick cooking spray
4 C. (about 8 oz.) stale egg or white bread cubes (1-inch)
2 1/2 C. (about 12 oz.) coarsely chopped stemmed strawberries
2 C. half-and-half
4 large eggs, lightly beaten
1/2 C. sugar
1 T. vanilla extract
1/8 t. salt
1/2 C. prepared caramel or butterscotch sauce, warmed
Sweetened whipped cream
Whole strawberries (optional)
Heat oven to 375° F.
Lightly coat 9-inch-square baking pan with cooking spray; set aside.
In large bowl, combine bread and strawberries, tossing to combine. Arrange in
baking pan; set aside. In medium bowl, whisk together half-and-half, eggs,
sugar, vanilla and salt until well-blended; pour over bread mixture. Let stand
10 minutes, pushing bread down into egg mixture occasionally.
Bake 50 to 55 minutes or until top is golden brown and knife inserted into
center comes out clean.
Serve warm with whipped cream, caramel or butterscotch sauce and whole
strawberries, if desired.