Bread & Butter Pudding with Strawberries

This recipe is my sister's favorite breakfast when she visits.  I like that I don't need to insert the dish inside another water-filled tray which is typically how this pudding is made.  One of my previous recipes required the tray within a tray practice and I was happy to replace it for this option. 

When I used to make it back in Oz, I often made plum preserves using plums from my garden and it was incredibly delicious.  So if you make preserves at home then swap the strawberries for a jar of whatever fruit preserve you have.  I have also attempted to make it with shop bought fruit conserve but I was not happy with the result, so I don't recommend it.

Ingredients

10 slices bread
Margarine
500g fresh strawberries
½ cup raisins or sultanas
6 eggs
1½ cup milk
¼ cup caster sugar
1 tsp vanilla essence

Method

Preheat over to 180C.

Remove the hull from the strawberries and cut them in quarters.  Place them in a deep microwave oven proof dish, add a little bit of water and 2 tablespoons of sugar.  Cook in microwave for 4 minutes.  Drain the juice and set aside.

Spread one side of bread slices with margarine and cut in half.

My assistant demonstrating.

In a casserole dish (approx. 20x28cm), place half the bread slices in a single layer.  Cover with half the strawberry preserve and sprinkle half the raisins. Repeat process with second half.

First layer

Adding the strawberries and raisins.

Undertake the necessary taste test.

Whisk eggs, milk, sugar and vanilla in separate jug and pour over the bread. Cover with lid or aluminium foil and set aside for 10 mins to allow mixture to absorb.

 

 

Bake for 35 mins then remove lid/foil and bake a further 15 mins.  Remove from oven and let it cool off for about 5 minutes.

Serve and drizzle some of the strawberry juice across the top. 

Enjoy.