During a recent trip to one of my favorite restaurants, I totally blew my diet with a surprisingly amazing dessert. Although I wasn't able to talk the waiter into sharing chef secrets, I have found a similar version that's almost as good. You'll want to serve the recipe warm with a little cream or some high quality vanilla ice cream. It is so good. I'll also share another unconventional Strawberry Bread Pudding recipe that I made a few years back when my family had the good fortune of hosting our German exchange daughter, Anne Dienelt. This no-bake recipe features pumpernickel bread of all things. I think you'll like this one, too.

Happy eating!

Strawberry Bread

Pudding

4 C. stale egg, challah or white
  bread cubes cut in 1-inch pieces
2 1/2 C. coarsely chopped strawberries
2 C. half and half
4 large eggs, lightly beaten
1/2 C. sugar
1 T. vanilla extract
1/8 tsp. salt

Preheat oven to 357 degrees. Lightly coat a 9-inch square baking pan with cooking spray. Set aside. In a large bowl, combine bread and strawberries, tossing to combine. Arrange in baking pan. In medium bowl, whisk together half and half, eggs, sugar, vanilla and salt until well blended. Pour over bread mixture. Let stand for 10 minutes, pushing bread down into egg mixture every few minutes to coat. Bake 50 minutes or until top is golden brown and when a knife inserted into the center comes out clean.