Tuesday, May 15, 2012

Strawberry-Applesauce Bread Pudding

I had a few more leftover waffles...so I decided to go with a sweet version after the savory mushroom bread pudding we had for dinner last night.

Here's the basic formula to adapt with whatever you have on hand: leftover bread, fruit, spices, and enough beaten eggs to moisten the bread.

I used: 3 C cubed leftover waffles; 1 C quartered strawberries; 1/2 C unsweetened applesauce; 1/2 C sliced almonds; 1/2 C unsweetened flaked coconut; 1 t ground cinnamon; 1 T ginger syrup; and 3 eggs, beaten.

Mix all of the ingredients well until the bread is completely moistened. Press that into a buttered baking dish. Top with raw turbinado sugar. Bake in a 350 degree oven until the pudding is puffed and brown, approximately 40-50 minutes. Let cool slightly then serve in wedges, topped with a dollop of marscarpone. I sprinkled the marscarpone with some more ground cinnamon.

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