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  Spring Bread Pudding



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I loaf challah, cut into cubes (about 8 cups)
2 cups strawberries, chopped into pieces, not sliced
3 cups milk
8 ounces mascarpone cheese or cream cheese
4 eggs
1/2 cup raw sugar, reserve 2 Tablespoons for topping
1 teaspoon each vanilla and almond extract
2 cups sliced almonds
1 Tablespoon butter, melted


Preheat oven to 325 degrees. Butter a 9x13 casserole.
Combine challah and strawberries in a large bowl.
In a blender or food processor, combine milk, cheese, eggs and sugar. Stir in extracts.
Pour mixture over bread and strawberries. Stir well and pour into prepared casserole.
Mix together almonds with melted butter.
Distribute almonds over the bread pudding and sprinkle with reserved raw sugar.
Bake 60 minutes, until set, puffy and beginning to brown.
Serve hot or at room temperature.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen