Serves 8 (serving size: 1 bread pudding)
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.
- 1 (12-oz.) French bread loaf, crusts removed, cut into 3/4-inch cubes
- 1 cup whole milk
- 3/4 cup canned dulce de leche
- 3 large eggs
- 1/4 cup powdered sugar, divided
- 1 qt. fresh strawberries, hulled and chopped
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- Calories 270
- Fat 5g
- Satfat 2g
- Unsatfat 2g
- Protein 10g
- Carbohydrate 46g
- Fiber 2g
- Sugars 23g
- Added sugars 18g
- Sodium 345mg
- Calcium 11% DV
- Potassium 2% DV
How to Make It
Preheat oven to 450°F. Arrange bread on a baking sheet; let warm in oven 5 minutes as oven preheats.
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.