Strawberry Bread Pudding

Ingredients:

Pudding

• Macerated strawberries, see recipe below
• 16 slices stale potato bread
• 1 tbsp (15 g) butter, room temperature

Macerated strawberries

• 2 cups medium strawberries, hulled and chopped
• 325 ml of red wine
• 1/8 cup orange honey
• 0.5 tsp finely chopped lemon zest
• 0.5 tsp ground black pepper
• 1/4 cup sugar

Preparation:

1. Cut both ends off 4 tin cans. Set the 4 ends aside. Using one can with the rim cut off, cut the potato bread into 16 slices. To prevent the bread from tearing, press the can down without twisting it. Let the bread dry for 2 hours.
2. Butter 1 side of 4 bread circles.
3. Place the jars on a parchment-lined baking sheet. Place greased bread slices, buttered side down, in each jar. Spoon 2 tablespoons of strawberries and their liquid over each slice. Dip 1 side of 4 bread slices into the strawberry liquid and place them in the jars on top of the strawberries. Repeat the layering process for a total of 3 layers of strawberries and 4 layers of bread.
4. Place the reserved cut ends of the cans on top and weigh them down with soda cans. Refrigerate for 8 hours. Remove the cans and serve the puddings with whipped cream.

5. Macerated strawberries:

   
   Mix all ingredients in a bowl. Let sit in the refrigerator for 2 hours.