Alaska's North Country Castle B&B

Alaskan Strawberries Romanoff Bread Pudding: Breakfast-Brunch

Servings: 4

Prep time:1.75 hours

Ingredients:

• 

  4 C Bread Cubes, tossed in 4 T of Melted butter in 8 X 8 Casserole: Leave 2 C in pan, reserve 2 C

• 

  3/4 lb. strawberries. sliced & soaked ½ hr in ¾ C orange juice w/1T sugar, drained. Reserve liquid.

• 

  6 oz cream cheese softened w/3 T orange liqueur & mixed w/½ t Vanilla extract, ½ C sugar, ½ t salt,

• 

  2 eggs, mixed w/ 2 T sugar, ¼ t Vanilla, ¼ t nutmeg, ½ C milk, 1 T orange liqueur, & 1/4C Soaking OJ

• 

  2 oz cream cheese mixed w/remaining Soaking OJ, 1T orange liqueur, & 1T sugar, chilled overnight/1Hr

• 

  ¼ lb strawberries sliced just before serving, in heart shapes

Step 1:

Soak Strawberries in OJ while you get the rest of the ingredients ready.

Step 2:

Pour egg/milk mixture over 2 cups of buttered bread cubes; cook covered in Microwave for 3-4 minutes.

Step 3:

Spoon cream cheese mix over mostly cooked egg/bread mix; press reserved bread cubes part way into cream. Cover & refrigerate for one hour or overnight.

Step 4:

Cook at 350 for 45 minutes covered, and at 400 for 10 minutes uncovered.

Step 5:

Top w/fresh sliced strawberries & drizzle w/chilled cream cheese topping. Cut into four portions and serve warm. Final product may be a bit mushy in middle, but NO ONE will complain!