Strawberry season is my favorite. Loading up the family in the van, anticipating the sweet, yummy, goodness of that first bite of fresh strawberry from the field. Watching as the kids put one strawberry in their basket for every three strawberries that they pick.
Beautiful memories are made each time.
We ALWAYS pick more than we can eat before they start going bad. It never looks like enough in the field but an over-abundance in the house. Strawberry jam is a given, but you can only make so much jam.
Extra strawberries can be used to make these healthy red, white, and blue popsicles, and these adorable mini-strawberry pies. But one of my favorites is Slowcooker Strawberry Bread Pudding. It’s delicious!
Slowcooker Strawberry Bread Pudding
8pcs Bread, cut into 1″ squares
½ C White Sugar
1 ½ – 2 C Fresh strawberries, diced
1 C Milk
2 tsp Vanilla
½ C Brown sugar
Spray the inside of the 6-quart slow cooker.
Place dry bread in the bottom of the cooker bowl.
Sprinkle the diced strawberries over the bread, mixing it up as you go.
In a separate bowl, combine milk, eggs, vanilla and white sugar. Mix it well.
Pour slowly over the bread pieces so the bread can soak up the egg mixture. Stir gently with a spoon to be sure the bread is touched by the egg mixture.
Sprinkle the brown sugar over the very top and place on the lid.
Bake on low for 6 – 8 hours.
To serve, place a dollop of whipped cream over the top.
What is your favorite way to enjoy strawberries? I’d love to hear your suggestions in the comments below!