Typically bread pudding is served for dessert, but we’ve reinvented it for breakfast with fresh strawberries and Cabot Vanilla Bean Greek Yogurt. Serve with pure maple syrup on top and it gets even better!
1 cup milk
1 cup Cabot Lowfat Vanilla Bean Greek Yogurt
½ cup half and half
1 tablespoon vanilla extract
½ cup sugar
1 pound sour dough bread, crusts removed and cubed
1 tablespoons softened Cabot Unsalted Butter
1 quart strawberries, hulled and sliced, divided
1 tablespoon turbinado or coarse sanding sugar
whipped cream and maple syrup for serving
Prep: 25 mins | Cook: 1 hr 10 mins | Total: 1 hr 35 mins
WHISK eggs, milk, Cabot Vanilla Bean Greek Yogurt, half and half and vanilla in a large bowl. Add sugar and whisk until combined. Add bread and stir to combine. Cover and refrigerate 4 hours or overnight.
HEAT oven to 350° F. Grease a 10.25-inch Lodge skillet with butter.
RE-STIR the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Top with about ¾ of the strawberries. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
BAKE until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with the turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes before serving with the remaining strawberries, maple syrup and whipped cream.
Recipe and photo courtesy of Katie Webster.