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.
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.
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
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
- 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.
- 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.
- 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.
- 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.
Katie B says
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!
I have lots of vegan muffin recipes I want to try!
Sue Shewkenek says
My Spring baking always includes rhubarb and strawberries! Rhubarb and rhubarb and strawberry pie are two of my favourites!
Gluten-free Belgian waffles with sliced strawberries on top
Heather @ The Soulful Spoon says
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!
Blueberry muffins! Blueberries probably won’t show up at my farmers market until at least late May, but a girl can dream, right? :)
theresa krier says
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!
I plan to try a Rhubarb pie. I haven’t ever attempted one. So this will be a huge challenge for me.
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!
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.
I am going to make the recipe posted! Thank you for this sweet giveaway! All my glassware was broken during my last move. Perfect! Love the colors!
Well Im definitely trying your recipe for one. I also make fresh berry cobblers, coconut cakes and hummingbird cakes
I want to try making blueberry muffins and peanut butter pie!
Alholm.co at gmail dot com
Kellie Rose Wilson says
would love to make a blueberry crumble! thanks for the giveway!
I’m making Rhubarb Crisp, and every other good rhubarb recipe I can find!!!
my3sons33 Lisa Carr says
Ooh this looks delicious! I plan on making Key Lime Cheesecake bars this weekend.
Cheryl A says
I want to make something with strawberries and rhubarb. Maybe a crisp or cobbler.
Carla S says
I plan on making cheese and garlic biscuits,lemon cupcakes,strawberry cupcakes, and carrot cake.
ten b says
We love baking at our house. And Corning Ware. Muffins, banana bread, snickerdoodle bread, cookies, brownies. thanks for the wonderful giveaway.
Elizabeth Moore says
I love to bake quiche in the spring – with asparagus or new spinach from spring gardens.
Caroline Hertzog says
I love apples, so I plan on making apple crisp and an apple pie for the first time!
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.
Samantha G says
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.
Simone Brett says
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!
Jimmy Cracked-Corn says
I can’t wait to make a fresh spring asparagus frittata!
I’m planning to bake some form of breakfast casserole for easter; maybe some cake too
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 !
Love the colors! Ice been trying to add more color tommy kitchen.
We are going to be making from fresh Maple Syrup, so lots of recipes with a Maple flavored twist!
lots of passover baking–now that gluten free/grain free baking is so popular, i have so many ideas floating around.
Kelly D says
I am going to make a carrot cake to bring to my brother’s house for Easter.
I love cooking in the spring! I will be trying out some asparagus recipes and baking Easter treats like an ambrosia cake!
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.
Kelley Cimino says
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.
Joanne Gregory says
I plan to bake a chocolate birthday cake for my daughter.
barbara n says
My spring baking plans include pineapple upside down cake!
Deb H says
Oh yea…Lemon Velvet Cake
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
Meryl Krieger says
I’m baking either a Strawberry Rhubarb crumble or pie. I probably won’t decide until I go into my kitchen to do it!
I’m planning to make some starwberry shortcake and rhubarb pie
I think I will try the recipe from this post! It looks delicious.
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 :)
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?
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
Rhubarb muffins…or maybe rhubarb pie!
Cindy A. says
First on my list is a rustic blueberry tart. Thank you so much for offering such a lovely and generous giveaway!
Booze, Gluten Dairy and Sugar… You can’t go wrong! I will try this! Dan. hoptuit (at) verizon.net
plan to make strawberry pie
Danielle Taj says
we’re making brunch for easter and ill be baking some monkey bread and potato casseroles!
Mike ronzino says
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.
I like making strawberry pies for my husband..thanks for the giveaway :)
Vera K says
I will make a nice blueberry loaf!
I cannot wait until its raspberry season since ive been wanting to bake raspberry tarts
Portia smith says
I’m a Pinterest addict so I plan on baking whatever comes across my screen that looks yummy and healthy! Mrsportiasmith@gmail.com
Jaclyn Reynolds says
I’ll be baking cakes for my kids birthdays!
Mary Jenkins says
Jalapeno cornbread. I sure wish I could have some of the boozed up, fruity bread pudding about right now! Looks amazing!
I love the colors of these dishes! I plan on making strawberry and rhubarb crisp as much as possible this spring!
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!
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.
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.
Garlic + Zest says
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!