Strawberry Coconut Bread Pudding

The sweetness of strawberries comes together perfectly with the creaminess of coconut in this easy to make Strawberry Coconut Bread Pudding...

So, one of my favorite things about us going from late spring to early summertime is those first of the season strawberries. There is just nothing quite like them- wouldn't you all agree? Not only do they seem to be at their very best, but the prices drop dramatically and you can snag a big ole package of them for just a few bucks. 

But unfortunately when there are only two people in your house most of the time, a big ole package of strawberries doesn't seem to get consumed quickly enough. Not wanting to see them go to waste, I brainstormed what I could do with them. 

I also happened to have on hand a loaf of locally baked sourdough bread I needed to use and some leftover canned coconut milk from when my boyfriend made me homemade Indian food from scratch a few days before. 

Fresh strawberries + sourdough bread + coconut milk? It was a no-brainer, folks. It was time to whip up a new homemade bread pudding recipe! ;)

Apple Cranberry Bread Pudding

Okay, since the Get Your Chef On- Cranberries Challenge (which I am going to toot my own horn *just for a second* and let you all know that I WON with my Cranberry Cheesecake Ice Cream! Woot woot! :)), I have had cranberries coming out of my ears.  I bought this HUGE bag of them at Sam's Club, and now most of them are happily frozen in my freezer.  It is safe to say that you all may be seeing quite a few cranberry spiked recipes from me in the coming weeks.  Starting with this creamy and comforting Apple Cranberry Bread Pudding...

What you will need:

1 large or 2 smaller apples, peeled, cored, and sliced

1/2 cup of fresh or frozen cranberries

4-5 slices of thick, day old French bread, cubed

1/2 cup brown sugar

1 1/2 cups evaporated milk

1/4 cup butter

2 eggs

1 tsp vanilla

1 tsp ground cinnamon

Preheat your oven to 350 degrees.  Grease a 9x9 inch baking pan.  Mix together your peeled & sliced apples, the bread cubes, and cranberries in a large bowl.  Set aside.

In a small saucepan over medium heat, mix together the brown sugar, milk, and butter.  Continue to heat until the butter is melted.  

In small bowl, whisk together the eggs and vanilla.  Add the milk mixture in the saucepan to the eggs and vanilla and whisk together. Then pour all of this over top the apples, bread, and cranberries in the large bowl.  Add the cinnamon and then mix well.

Turn over into the greased pan.

Bake at 350 degrees for about 35-40 minutes.  

Allow the bread pudding to cool slightly.  I served my Apple Cranberry Bread Pudding with a drizzle of caramel and a dollop of whipped cream.  This recipe makes 6-8 servings.

What would you like to see me make next with the cranberries? ;)  Come on.... I need suggestions!  I have A LOT of cranberries, folks.