Strawberry Shortcake Bread Pudding
Yield: 8-10 servings
6 Cups Fresh or Frozen Strawberries
8 Extra Large Buttermilk Biscuits, Day Old
8 Large Eggs
2 Cups Heavy Cream
1 Cup Milk
1/2 Cup Peach Brandy (Optional)
2 Tbsp. Unsalted Butter, Melted
1 Cup Organic Cane Sugar
1 Teaspoon Vanilla Extract
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
1 Cup Strawberry Lavender Jam
2 Tablespoons Water
A better name for this delicious dessert would be Strawberry Shortcake Pudding. This bread pudding is our final salute to strawberry season, when everyone is wishing they could have just one last shortcake before moving on to cherry season. Sometimes we also serve it on the 4th of July, topped with ice cream and fresh blueberries, as a salute to the red, white, and blue! No matter when you serve it, it is sure to be a winner with everyone in your crowd, from the oldest grandpa to the youngest toddler!
Slice strawberries and set aside. If using frozen berries, defrost and pat dry before using.
Cut biscuits into 1 ½” cubes and place in a large bowl. Place eggs in a separate bowl and whisk slightly. Add milk, brandy, butter, sugar, vanilla, and salt. Whisk vigorously. Pour mixture over biscuits. Cover and let stand for 1 hour.
Preheat oven to 350 degrees. Grease a large baking dish.
Gently toss strawberries into the bread mixture. Transfer mixture to prepared baking dish. Cover with foil and bake on center rack in oven for 55 minutes. Uncover and bake for 10-15 minutes until top is golden brown. Remove from oven and allow to stand for 20 minutes before serving.
While pudding is cooling, place jam and water in a small saucepan over low heat. Stir to combine and heat through.
To serve, spoon bread pudding into serving dishes. Top with a scoop of French Vanilla ice cream, and drizzle with some of the jam.