Breakfast Strudel Bread Pudding
So I was looking in my freezer and wondering what to do with those toaster strudels I had. A lightbulb went off (I had an idea) when I came up with this Breakfast Strudel Bread Pudding.
This recipe basically uses eggs and milk to make a custard that you pour over the cut-up breakfast strudel. Be sure to start making this the night before you want to serve it in order for the strudel to soak up the custard. You could use any flavor of breakfast strudel you prefer as well as any fruit. In summary, try this best Breakfast Strudel Bread Pudding soon. You might also want to look at my Jammed Coffee Cake.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Breakfast Strudel Bread Pudding:
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This recipe requires refrigeration overnight.
- 6 toaster strudels, cream cheese and strawberry
- 2 cups milk, half & half or a combination
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- pinch salt
- 1 cup sliced strawberries
Toast strudels in the toaster.
Cut each into 6 equal pieces.
- Place in a 9 x 9 cooking-sprayed pan.
Whisk together milk, eggs, sugar, vanilla, cinnamon and salt.
Add sliced strawberries.
- Pour custard over cubed strudel.
- Poke down cubes, cover and refrigerate overnight.
Uncover and bake in a preheated 325 degree oven in center position for one hour or until center is set.
Cool 10 minutes.
Spoon into serving bowls and top each serving with the icing packet that came with the strudel. Now do your happy dance.
Did you make this recipe? If so, please let me know in the comments how you liked it, and give it a star rating. Thanks so much!