“I don’t liiiike bread pudding” said Dennis when I told him this recipe was on the menu tonight. Well now he does! The great thing about using soy milk is that you do not need to add vanilla extract and end up using a lot less sugar than with regular milk.
Bake it in an 8 inch pyrex dish and reheat the pieces individually in a toaster oven before serving.
2 tablespoons butter, melted
1/2 day-old sourdough baguette, sliced
3/4 cup chopped fresh strawberries
1 1/4 cups vanilla soy milk milk
3/4 cup light cream
1/3 cup strawberry preserves
1/2 cup white sugar or less, to taste
Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter. Place bread and strawberries into the prepared pan.
Beat the eggs, milk, cream, strawberry preserves and sugar in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture. If your bread is very hard, pierce each piece with a fork to help it soak the milk and let the mixture rest for 10 minutes before putting in the oven.
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.