6Sourdough white breador other – slices (about 1-inch thick, crusts removed and bread cubed)
8ozstrawberries. Whole , hulled and halved
To make Strawberry Compote:
Sprinkle berries with sugar, and add lemon juice. Let sit for 1 hour. Add Grand Marnier, if using, and set aside.
To make Bread Pudding:
Spray 8 3/4 cup ramekins with cooking spray. Toss bread cubes with halved strawberries in mixing bowl; set aside.
Combine lemon zest and milk in saucepan, and bring almost to a boil over medium heat. Beat eggs and sugar in bowl until well blended. Add vanilla, cinnamon and almond extract. Gradually add hot milk, whisking constantly to prevent eggs from setting.
Pour egg mixture overstrawberries and bread, and let stand for 15 minutes.Scoop bread mixture into ramekins, filling each almost to rim. Spoon any remaining egg-milk mixture in bowl over tops of each.
Bake about 30 minutes, or until set. I had to bake my pudding for about 40 minutes until it was completely set.
Serve, and pass with Strawberry Compote.
Strawberry bread pudding was delicious with the sweetness from strawberries and slight tartness from the lemon juice.