Strawberry Bread Pudding Cake with White Chocolate Sauce
For Bread Pudding:
10 Slices Martin's Potato Bread, slightly stale
3 Cups Strawberries, sliced
8 Ounces Cream Cheese, softened
2/3 Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cup Milk
For White Chocolate Sauce:
8 Ounces White Chocolate, chopped
1/2 Cup Half and Half or Light Cream
2 Teaspoons Unsalted Butter
Stale the bread by leaving out for 1-2 hours or overnight, or by baking in a 300 degree oven for 5-10 minutes.
Cut Bread into strips, including the crusts.
Tip: this is a good way to use up extra crusts you may typically cut off of sandwiches.
Preheat oven to 350°F.
Spray the inside of a 9-inch springform pan with cooking spray. Arrange half of the bread strips in the bottom of the pan, in a spiral pattern.
Add a layer of sliced strawberries onto the first layer of bread strips.
Top with remaining bread strips, preferably crusts, in the same spiral pattern, leaving space in the center. Add remaining sliced strawberries in the center of the cake.
1. In a medium bowl, mix together cream cheese and sugar. Next, add eggs and vanilla; combine until smooth. Then, stir in milk.
Pour cream cheese mixture over the bread strips (outer rim of cake) in the pan.
Bake bread pudding for 35-40 minutes.
Note: you may want to place the springform pan atop a baking sheet while in the oven to catch any drips.
Meanwhile, prepare White Chocolate Sauce:
Heat the cream in small pot over medium heat. Once simmering, remove from heat and add the butter and chocolate. Whisk until smooth. Let cool for 1-2 minutes.