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Katie at the Kitchen Door

Globally-inspired, seasonal recipes

1 April 10, 2014 Dessert

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.
1

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Categories: Dessert Tags: baking, bourbon, bread pudding, Dessert, giveaway, spring, strawberry, sweet, white chocolate

Previous Post: « Monthly Fitness Goals: April // Herb-Flecked Spring Couscous
Next Post: An Easter Appetizer // Duck Fat Toasts with Quail Eggs and Asparagus Pesto »

Reader Interactions

Comments

  1. Katie B says

    April 10, 2014 at 8:05 pm

    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!

    Reply
  2. adanelz6 says

    April 10, 2014 at 8:21 pm

    I have lots of vegan muffin recipes I want to try!

    Reply
  3. Sue Shewkenek says

    April 10, 2014 at 8:23 pm

    My Spring baking always includes rhubarb and strawberries! Rhubarb and rhubarb and strawberry pie are two of my favourites!

    Reply
  4. Aimee says

    April 10, 2014 at 8:24 pm

    Gluten-free Belgian waffles with sliced strawberries on top

    Reply
  5. Heather @ The Soulful Spoon says

    April 10, 2014 at 8:57 pm

    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!

    Reply
  6. Jess says

    April 10, 2014 at 9:02 pm

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

    Reply
  7. theresa krier says

    April 10, 2014 at 9:13 pm

    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!

    Reply
  8. jeepingeos says

    April 10, 2014 at 9:17 pm

    I plan to try a Rhubarb pie. I haven’t ever attempted one. So this will be a huge challenge for me.

    Reply
  9. sarahdudek80 says

    April 10, 2014 at 9:25 pm

    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!

    Reply
  10. rglater says

    April 10, 2014 at 9:29 pm

    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.

    Reply
  11. honeybadgertami says

    April 10, 2014 at 9:40 pm

    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!

    Reply
  12. maggiethecoder says

    April 10, 2014 at 10:07 pm

    Well Im definitely trying your recipe for one. I also make fresh berry cobblers, coconut cakes and hummingbird cakes

    Reply
  13. hedgehogi says

    April 10, 2014 at 10:08 pm

    I want to try making blueberry muffins and peanut butter pie!

    Alholm.co at gmail dot com

    Reply
  14. Kellie Rose Wilson says

    April 10, 2014 at 10:08 pm

    would love to make a blueberry crumble! thanks for the giveway!

    Reply
  15. susitravl says

    April 10, 2014 at 10:15 pm

    I’m making Rhubarb Crisp, and every other good rhubarb recipe I can find!!!

    Reply
  16. my3sons33 Lisa Carr says

    April 10, 2014 at 10:20 pm

    Ooh this looks delicious! I plan on making Key Lime Cheesecake bars this weekend.

    Reply
  17. Cheryl A says

    April 10, 2014 at 11:10 pm

    I want to make something with strawberries and rhubarb. Maybe a crisp or cobbler.

    Reply
  18. Carla S says

    April 11, 2014 at 3:25 am

    I plan on making cheese and garlic biscuits,lemon cupcakes,strawberry cupcakes, and carrot cake.
    shivercarla@gmail.com

    Reply
  19. ten b says

    April 11, 2014 at 5:56 am

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

    Reply
  20. Elizabeth Moore says

    April 11, 2014 at 7:00 am

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

    Reply
  21. Caroline Hertzog says

    April 11, 2014 at 7:47 am

    I love apples, so I plan on making apple crisp and an apple pie for the first time!

    Reply
  22. JC says

    April 11, 2014 at 7:47 am

    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.

    Reply
  23. Samantha G says

    April 11, 2014 at 7:55 am

    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.

    Reply
  24. Simone Brett says

    April 11, 2014 at 8:05 am

    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!

    Reply
  25. Jimmy Cracked-Corn says

    April 11, 2014 at 8:22 am

    I can’t wait to make a fresh spring asparagus frittata!

    Reply
  26. bethanyfagan says

    April 11, 2014 at 8:34 am

    I’m planning to bake some form of breakfast casserole for easter; maybe some cake too

    Reply
  27. Julie says

    April 11, 2014 at 9:13 am

    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 !

    Reply
  28. Katya says

    April 11, 2014 at 9:23 am

    Love the colors! Ice been trying to add more color tommy kitchen.

    Reply
  29. parkerozgood says

    April 11, 2014 at 9:52 am

    We are going to be making from fresh Maple Syrup, so lots of recipes with a Maple flavored twist!

    Reply
  30. Dana says

    April 11, 2014 at 10:05 am

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

    Reply
  31. Kelly D says

    April 11, 2014 at 10:25 am

    I am going to make a carrot cake to bring to my brother’s house for Easter.

    Reply
  32. Leslie says

    April 11, 2014 at 10:34 am

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

    Reply
  33. Lauren says

    April 11, 2014 at 12:13 pm

    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.

    Reply
  34. Kelley Cimino says

    April 11, 2014 at 2:11 pm

    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.

    Reply
  35. Joanne Gregory says

    April 11, 2014 at 7:22 pm

    I plan to bake a chocolate birthday cake for my daughter.

    Reply
  36. barbara n says

    April 11, 2014 at 7:28 pm

    My spring baking plans include pineapple upside down cake!

    Reply
  37. Deb H says

    April 12, 2014 at 7:22 am

    Oh yea…Lemon Velvet Cake

    Reply
  38. valerie says

    April 12, 2014 at 7:47 pm

    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

    Reply
  39. Meryl Krieger says

    April 12, 2014 at 8:53 pm

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

    Reply
  40. amylou61 says

    April 12, 2014 at 10:04 pm

    I’m planning to make some starwberry shortcake and rhubarb pie

    Reply
  41. JanS says

    April 13, 2014 at 4:36 am

    I think I will try the recipe from this post! It looks delicious.

    Reply
  42. babsinradioland says

    April 13, 2014 at 7:43 am

    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 :)

    Reply
  43. cookingonfleetstreet says

    April 13, 2014 at 5:51 pm

    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?

    Reply
  44. AnnaZed says

    April 13, 2014 at 11:36 pm

    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

    Reply
  45. Sara says

    April 14, 2014 at 9:18 am

    Rhubarb muffins…or maybe rhubarb pie!

    Reply
  46. Cindy A. says

    April 14, 2014 at 5:06 pm

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

    Reply
  47. CastIronDan says

    April 14, 2014 at 8:02 pm

    Booze, Gluten Dairy and Sugar… You can’t go wrong! I will try this! Dan. hoptuit (at) verizon.net

    Reply
  48. bn100 says

    April 16, 2014 at 1:38 am

    plan to make strawberry pie

    Reply
  49. Danielle Taj says

    April 16, 2014 at 8:10 am

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

    Reply
  50. Mike ronzino says

    April 16, 2014 at 9:15 am

    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.

    Reply
  51. Julie says

    April 16, 2014 at 9:43 am

    I like making strawberry pies for my husband..thanks for the giveaway :)

    Reply
  52. Vera K says

    April 16, 2014 at 11:45 am

    I will make a nice blueberry loaf!

    Reply
  53. mermont84 says

    April 16, 2014 at 6:05 pm

    I cannot wait until its raspberry season since ive been wanting to bake raspberry tarts

    Reply
  54. Portia smith says

    April 16, 2014 at 6:38 pm

    I’m a Pinterest addict so I plan on baking whatever comes across my screen that looks yummy and healthy! Mrsportiasmith@gmail.com

    Reply
  55. Jaclyn Reynolds says

    April 16, 2014 at 7:13 pm

    I’ll be baking cakes for my kids birthdays!

    Reply
  56. Mary Jenkins says

    April 16, 2014 at 9:47 pm

    Jalapeno cornbread. I sure wish I could have some of the boozed up, fruity bread pudding about right now! Looks amazing!

    Reply
  57. Krista says

    April 17, 2014 at 11:29 am

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

    Reply
  58. Cya says

    April 17, 2014 at 1:38 pm

    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!

    Reply
  59. Annette says

    April 17, 2014 at 3:19 pm

    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.

    Reply
  60. Shannon says

    April 17, 2014 at 7:14 pm

    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.

    Reply
  61. Garlic + Zest says

    April 24, 2014 at 9:58 am

    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!

    Reply

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