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Strawberries add a fruity pop to the puddings. If you can’t find fresh ones, add the same amount of frozen berries to a saucepan with about 2 tablespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1 bread pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Arrange bread on a baking sheet; let warm in oven 5 minutes as oven preheats.

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  • Whisk together milk, dulce de leche, eggs, and 3 tablespoons powdered sugar in a large bowl. Stir in bread. Divide bread mixture evenly among 8 (6-ounce) ramekins, or spoon into an 11- x 7-inch baking dish. Place ramekins or baking dish on baking sheet, and bake at 450°F on top oven rack until egg mixture is set, about 20 minutes for ramekins and 20 to 25 minutes for baking dish.

  • Meanwhile, combine berries, vanilla, and vinegar in a bowl; let stand at least 10 minutes before serving.

  • Top bread pudding with strawberry mixture; dust with remaining 1 tablespoon powdered sugar.

Nutrition Facts

270 calories; fat 5g; saturated fat 2g; protein 10g; carbohydrates 46g; fiber 2g; sugars 23g; added sugar 18g; sodium 345mg.
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