CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce {Katie at the Kitchen Door}

A few weeks back, Corningware reached out to see if I’d be interested in checking out their new line of bakeware, CWColor, and creating a recipe inspired by the fun new pieces in the line. Intrigued, and always on the lookout for dishes that can add a pop of color to my photographs, I agreed. I received four casserole dishes that nest neatly together: a small yellow dish, a medium-sized red dish, and two larger blue dishes (you can actually see the blue dish in my recent Maftool post, if you’d like). I really do like the colors – they strike just the right balance between brights and pastels, adding a fun, modern splash of brightness to my kitchen. I’ve been craving a good homemade dessert recently, so I knew that I wanted to use the dishes to bake something sweet, but still colorful and spring-like. Strawberries were the obvious choice, but I just made strawberry-rhubarb meringue pie a few weeks ago, so it needed to be more creative than that. Brainstorming with Trevor, he brought up the blueberry and white chocolate bread pudding I made last summer, and the idea quickly planted itself in my head and grew into this amazing strawberry-bourbon bread pudding with white chocolate sauce.

#CWColor Bakeware Giveaway on Katie at the Kitchen Door

This recipe is one that gives a whole lot more than it takes. It’s quick to assemble – a few minutes to chop up the bread and the strawberries, a minute to whisk together cream, eggs and vanilla, a minute to measure out the sugar and bourbon and pour them over the strawberries, and two minutes while the pudding is in the oven to melt a little white chocolate for the sauce. All simple steps, but when you open the oven and pull out that bread pudding, redolent of bourbon and vanilla and roasted strawberries, and drizzle the warm white chocolate sauce over the top, even you will find it hard to believe how easy it was to make such an intoxicating dessert. Yes, it’s full of vices – booze and gluten and dairy and sugar – but it’s good to eat something sinful every once in a while.

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce {Katie at the Kitchen Door}

Sometimes when I’m blogging late at night, which, let’s be honest, is most of the time that I’m blogging, I find myself standing in the kitchen bent over the island, with the only light in the room my photo lightbox, brightly illuminating whatever dish I’ve just finished photographing. My camera is put down on the counter, and I stand there, fork in hand, finally testing the finished product. I usually only take a few bites before kicking back into gear for clean-up, but sometimes, when I’m really tired, and whatever I’ve made is really good, and the light is directing all my remaining focus and energy into the little space between me and the food, I stand for what seems like forever, slowly taking bite after bite, pondering just how much I really enjoy food. Truly. It’s such a pleasure. This bread pudding was one of those dishes, a dish to savor. Who knew bakeware could create such inspiration?

Giveaway now closed! Congrats to Danielle Taj on winning!

Giveaway details: Corningware has offered to send one Katie at the Kitchen Door reader a casserole set of their new CWColor products. To enter, leave a comment below letting me know what spring baking you have planned this month. By entering, you are agreeing to the official rules as listed here:

  • No purchase necessary
  • Void where prohibited
  • One entry per household, and only entries answering the question above will be considered!
  • The sponsor of this giveaway is Corningware
  • The estimated retail value of the Corningware bakeware is $50
  • The odds of winning will depend on the number of entries received
  • This contest is only open to U.S. Citizens over the age of 18
  • The contest will open today, April 10th, 2014 at posting time, and will close at 11PM EST on Thursday, April 17th, 2014
  • One winner will be selected randomly and contacted via email (so please leave an accurate email address!). If I do not hear from the winner within 48 hours, the winner forfeits their prize and an alternate winner will be chosen.
  • I will post the winner here by Friday, April 25th

Disclosure: I received product and compensation for recipe ingredients from Corningware in exchange for writing this post. I was not otherwise compensated and all thoughts and opinions are honest and my own.

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce {Katie at the Kitchen Door}

Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

Inspired by Taste of Home. Serves 4-6.

  • 3/4 c. heavy cream, divided
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 4 c. 1-inch bread cubes, from a soft homemade loaf such as pullman or challah, about 1/2 lb. in total
  • 2 c. quartered fresh strawberries
  • 1/2 c. sugar
  • 1/4 c. bourbon
  • butter for greasing the pan
  • 1/2 c. white chocolate chips
  1. Preheat the oven to 350°F. Whisk 1/2 cup of the heavy cream, the vanilla, the salt, and the eggs together in a large bowl until fully combined. Add the bread cubes and toss with the cream mixture until the bread is fully coated. Set aside and let sit for at least 15 and up to 45 minutes so that the bread soaks up the cream.
  2. Toss the quartered strawberries with the sugar and the bourbon until well mixed. Set aside and let sit for 15-30 minutes until the berries are very juicy. Combine the berry and bread mixtures in one bowl and stir to thoroughly mix.
  3. Grease a 1.5 qt baking dish with butter. Add the bread pudding mixture to the pan, and place in the preheated oven. Bake for 35 minutes, or until bread is golden brown, custard is semi-set, and juices are bubbling. Remove from oven and let cool slightly. Pudding can be served warm, at room temperature, or chilled.
  4. Just before serving, add the remaining 1/4 c. of heavy cream and the white chocolate chips to a small saucepan. Heat over low heat, stirring, just until the chocolate has melted. Remove from the heat immediately and pour the warm sauce over the bread pudding.

61 thoughts on “CW Color Bakeware Giveaway // Strawberry-Bourbon Bread Pudding with White Chocolate Sauce

  1. I’m going to bake Strawberry-Bourbon Bread Pudding w/Maker’s Mark bourbon in my circa 1973 Corning Ware! Inspirational! LOVE the new colors! Oh, Please!

  2. Thank you so much for this amazing giveaway!:) I am planning to make some spring breakfast bakes, and I also want to experiment with some spring veggie lasagnas. These would be GREAT! I adore the colors and don’t have any nice pans like this. THANK YOU FOR THIS GIVEAWAY!

  3. Blueberry muffins! Blueberries probably won’t show up at my farmers market until at least late May, but a girl can dream, right? :)

  4. hi, first of all i just want to say how amazing corningware is. i have been using their products for 30+ years, as did my mama. they really stand up against time. i have made a boston cream pie, choc.chip cookies & raspberry cinn.rolls. for easter i will make coconut cake, flourless monster cookies, pumpkin & banana breads, & cream cheese danish. every other week i make a different granola & flourless cookie.thanks so much for a chance to win such a great giveaway!

  5. This recipe looks so good. My husband was just saying how much he loves bread pudding. I am definitely going to have to give this a try. I love Corning Ware and those colors are amazing. I would definitely have to make a spring casserole!

  6. I used to make a lot of variations on bread pudding but stopped during the years I was married to a vegan. This posting made me want to leave some Dave’s Killer Bread out on the counter to start something.

  7. We love baking at our house. And Corning Ware. Muffins, banana bread, snickerdoodle bread, cookies, brownies. thanks for the wonderful giveaway.

  8. I love to bake quiche in the spring – with asparagus or new spinach from spring gardens.

  9. Well now I’m going to make bread pudding when I get home. But I have also been wanting to make some strawberry brown butter banana bread. I also roast chicken thighs and what not weekly so they would get their use for sure.

  10. We’ve been cutting out a lot of refined foods lately so I’ve been making homemade granola bars. Last night I made blueberry, oat and flax seed bars so I’ll be varying this recipe up a bit to make different flavors.

  11. My spring baking is centered around strawberries too; we should have the first harvest at our local farmers market and I can’t wait to snap them up for shortbreads and tarts, and this recipe just looks so lovely, I might have to try it too! Especially if I win some nicer dishes!

  12. Hot cross buns with blueberries (I’m not a fan of the raisins…I know it’s a personal failing) for easter. Absolutely some mini carrot loaves with whipped cream cheese icing. Spring is always late here so I’ll have to wait for more of the early crops but a batch of rosemary chocolate muffins (soooo good) should help with the waiting !

  13. lots of passover baking–now that gluten free/grain free baking is so popular, i have so many ideas floating around.

  14. I love cooking in the spring! I will be trying out some asparagus recipes and baking Easter treats like an ambrosia cake!

  15. I plan to bake a ton of things with rhubarb! I completely missed out on rhubarb last year and have been (not so) patiently awaiting it’s arrival.

  16. My spring baking is going to focus on perfecting bread pudding. I love it, but have never been able to get it quite right. Always too dry or too moist.

  17. I fowill be baking casseroles and desserts for my senior friends at our apts. It would brighten up our table to have some pretty new dishes. Thanks f

  18. I’m baking either a Strawberry Rhubarb crumble or pie. I probably won’t decide until I go into my kitchen to do it!

  19. I could tell you that it’s all about my weight loss venture and need to go dairy free, my mom’s new “must be Gluten Free” diagnosis and my need for whole foods for my whole family…

    while it’s all true…I really just love to cook, bake, create. I grew up where we only used casseroles, pans and pots…no microwaves. Processed food was at a minimum and dinners were always amazing. So that’s what I’m trying to bring to my family these days. So this spring, as new ingredients come into season, I’ll be trying out new stuff…and of course will make some killer lasagna and/or mac & cheese at one point as well :)

  20. I’m going to make macarons. I don’t make them often because they are labor intensive, but I believe some pastel macarons are in order since it is spring. Let’s see…..chocolate raspberry, coconut passion fruit, lemon blueberry, or strawberries and cream…. so many choices. Which will it be?

  21. I have been baking a lot lately. I make a muffin with almonds and cranberries that everyone likes so I make it pretty often; it’s a meal unto itself. Tomorrow I am making an apple tart with an almond meal crust.

    margueritecore [at] gmail [dot] com

  22. First on my list is a rustic blueberry tart. Thank you so much for offering such a lovely and generous giveaway!

  23. we’re making brunch for easter and ill be baking some monkey bread and potato casseroles!

  24. Hi. I would love to enter give away. I am going to try to make something simple because I am still developing my baking skills. But I am going to make pepper cookies. I found a recipe on playing with fire and water. I am excited. Thanks you.

  25. I love the colors of these dishes! I plan on making strawberry and rhubarb crisp as much as possible this spring!

  26. For spring time and especially for Easter I’m making blueberry muffins with blueberries I froze from summer harvest season. Those yummy juicy little gems in a corn muffin remind me that summer is almost here again!

  27. I’ll be baking a Red Velvet cake for Easter and probably making some strawberry desserts since they’re in season and plentiful around here. I do like the recipe you made and know I’ll be trying it soon.

  28. The colour are soooooooooo amazing. I just made my boyfriend stop playing video games to come and look.

    My spring baking is definitely going to include a lot of muffins for park picnics and hopefully some berry brownies.

  29. Your photography is beautiful! I want to make this over the weekend. Also intrigued by your quail egg post – really inventive and of course the pictures make me want to dive right into the screen for a taste!

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