12cupsday old Italian of Challah bread, about 1 pound loaf, cubed
4cupsmilk, preferrably whole or 2%
4tablespoonscornstarch
1cupgranulated sugar
1egg*
4tablespoonsfresh lemon juice
2teaspoonsvanilla
2 1/2 to 3cupsstrawberries, sliced
For the Glaze:
2tablespoonsmelted butter
1/4cupwhipping cream
2-3cupspowdered sugar
1teaspoonvanilla
Instructions
For the Bread Pudding:
Preheat oven to 350 degree F and grease a 9x13 inch baking dish.
Mix milk, cornstarch, granulated sugar, egg, juice, and vanilla together in a large bowl. Add the bread cubes and stir until all are coated.
Fold in the sliced strawberries and then pour into pan. Bake for 35-45 minutes or until lightly golden. Remove from oven and allow to cool while you make the glaze.
For the Glaze:
Place butter and whipping cream in a bowl and microwave until melted. Whisk in the powdered sugar and vanilla until smooth. Pour over the bread pudding about 10-15 minutes after coming out of the oven.
Notes
*Bread pudding is somewhat "mushy". If you would rather have it firmer like a french toast casserole, increase the eggs to a total of 6 eggs and decrease milk to just 3 1/2 cups.