Strawberry Bread Pudding – a delicious recipe with milk, egg yolks, cornstarch, sugar, water, tequila. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the milk, egg yolks, cornstarch, and 1/2 cup of sugar to a pot on low heat. Stir everything well and cook for about 15 minutes. Use a whisk and stir constantly.
2
Strain the liquid into a separate bowl. cover the bowl with plastic wrap and place it in the refrigerator until the liquid cools down to room temperature.
3
In a separate pot, add the water and a tablespoon of sugar. Cook until the liquid begins to boil. Once the liquid has reached its boiling point, turn off the heat and add the tequila. Stir well and set the syrup aside.
4
Place a layer of bread into a medium-sized bowl. Pour the tequila syrup on the bread, making sure to completely soak the bread, and then pour the cream on top. Add a few sliced strawberries. Continue this process for another 3 to 4 layers.
5
Top off the layers with a final of syrup, cream, and a few more sliced strawberries.
6
Put the bowl into the refrigerator for 4 hours and then serve.
343
kcal
Calories
9
g
Fat
56
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups milk, 2 egg yolks, 2 1/2 tablespoons cornstarch, 2/3 cup sugar, and more.
Yes, Strawberry Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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