Jun 28- Strawberry Bread Pudding

Strawberry Bread Pudding

1 lb brioche bread, cut into large cubes

10 oz fresh strawberries

4 eggs

1/2 c sugar

1/4 tsp salt

2 tsp vanilla 

1/2 tsp cinnamon

2 c milk

1/2 c whipping cream

1 TB butter

Preheat the oven to 300 degrees. Cut the bread into large cubes. Transfer to a baking sheet. Toast the bread in the oven for bout 5 minutes. Cut the fresh strawberries into smaller pieces Grease with butter a 2 qt baking dish. Add a layer of bread cubes. Spread about half of the strawberries. Cover with the remaining brad cubes. In a large bowl mix, whisk eggs with sugar, salt, vanilla and cinnamon. Gradually add milk and cream. Pour milk mixture over the bread cubes. Press with a spatula to evenly coat the bread with milk mixture. Spread the remaining strawberries and let it rest for 10-15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake the strawberry bread pudding for about 35-40 minutes until golden and puffed. While warm drizzle with cream cheese frosting. Let rest for 30 minutes before serving.