E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Strawberries & Cream Skillet Bread Pudding Lodge Cast Iron | March 7, 2017 Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Serve with dollop of Greek yogurt. Level Intermediate Prep Time 25 minutes Cook Time 70 minutes Serves 6 Cook it With Our Cast Iron Deep Skillet Ingredients 6 eggs 1 cup milk 1 cup Cabot Greek Vanilla Yogurt ½ cup half-and-half 1 tablespoon vanilla extract ½ cup sugar 1 pound sourdough bread, crusts removed and cubed 1 tablespoon 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 Directions Whisk eggs, milk, Cabot Greek Vanilla 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 over night. Heat oven to 350 degrees Fahrenheit. Grease a 10.25 Inch 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 paper (roughly 10 x 10 inches) with cooking spray. Lay the parchment paper, 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, 40-50 minutes. Remove parchment paper and foil and sprinkle with the turbinado sugar. Return to the oven and bake until the top is browned, 20-30 minutes. Remove from the oven and let cool 10-30 minutes before serving with the remaining strawberries, maple syrup and whipped cream. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Strawberries & Cream Skillet Bread Pudding Lodge Cast Iron | March 7, 2017 Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Serve with dollop of Greek yogurt. Level Intermediate Prep Time 25 minutes Cook Time 70 minutes Serves 6 Cook it With Our Cast Iron Deep Skillet Ingredients 6 eggs 1 cup milk 1 cup Cabot Greek Vanilla Yogurt ½ cup half-and-half 1 tablespoon vanilla extract ½ cup sugar 1 pound sourdough bread, crusts removed and cubed 1 tablespoon 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 Directions Whisk eggs, milk, Cabot Greek Vanilla 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 over night. Heat oven to 350 degrees Fahrenheit. Grease a 10.25 Inch 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 paper (roughly 10 x 10 inches) with cooking spray. Lay the parchment paper, 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, 40-50 minutes. Remove parchment paper and foil and sprinkle with the turbinado sugar. Return to the oven and bake until the top is browned, 20-30 minutes. Remove from the oven and let cool 10-30 minutes before serving with the remaining strawberries, maple syrup and whipped cream. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
