Strawberry Jello Pudding Bread Recipes

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STRAWBERRY BREAD PUDDING RECIPE



Strawberry Bread Pudding Recipe image

Strawberry bread pudding is an easy and flavorful dessert perfect for spring! Bake fresh strawberries and challah bread with a creamy egg and milk custard. This recipe is a simple and delicious dessert or a fun breakfast. A great spring-time twist on a classic dessert!

Provided by Jenni

Categories     Dessert

Time 1h40m

Number Of Ingredients 13

3 cups AE Dairy 2% milk
2/3 cups granulated sugar
2 Tablespoons unsalted butter
1/4 teaspoon salt
4 eggs
1 loaf challah, cut into cubes
2 cups strawberries - (1 lb) sliced
1/2 cup granulated sugar
1/2 cup strawberry preserves
2 teaspoons vanilla extract
1.5 teaspoon lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

Steps:

  • In a medium saucepan, add the ingredients for the strawberry sauce. Cook over medium heat, stirring occasionally.
  • Cook for about 10 minutes, or until the strawberries start to break down but are still mostly chunky, and the sauce is starting to thicken up.
  • Allow to cool to room temperature while you work on the next step. You can refrigerate this for up to two days.
  • In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the butter melts.
  • Remove from the heat and let it cool while you prepare the rest of the ingredients. It doesn't need to be room temperature, but you don't want it super hot, either.
  • Crack the eggs into a large bowl and whisk together.
  • Slowly (about ¼ cup at a time), whisk in the warm milk mixture. You want to slowly pour the warm milk mixture into the eggs and whisk each addition really well before slowing adding the next addition. This will help to gently warm the eggs and combine them without cooking them. We do not want scrambled eggs, so go slowly!
  • Continue slowly whisking in the warm milk until it is all combined with the eggs.
  • Butter a 9x13 casserole dish.
  • Cut the challah into 2" cubes and place in the prepared casserole dish.
  • Pour the strawberry sauce over the bread cubes and toss a little to mix.
  • Evenly pour the milk mixture over the bread and strawberries.
  • Using a wooden spoon or spatula, gently press the bread cubes down into the egg mixture. You don't need to smash them down. Just make sure they are squashed a little into the milk mixture.
  • At this point, you can either refrigerate the bread pudding for up to 24 hours, or you can bake it right away.
  • Bake in a preheated 350F oven for 25-30 minutes, or until the custard is set and the bread is starting to turn golden. If you are baking after refrigerating it, make sure you bring the bread pudding up to room temperature while the oven preheats.
  • Allow to cool. You can serve this warm, at room temperature, or you can refrigerate it and serve it cold.

Nutrition Facts : Calories 273 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 152 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FRESH HOMEMADE STRAWBERRY JELLO



Fresh Homemade Strawberry Jello image

Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 5

2 1/2 pounds strawberries (fresh or frozen)
1 cup, plus 2 tablespoons sugar
3 packets unflavored gelatin, such as Knox (for a vegetarian alternative try using agar-agar)
2 teaspoons vanilla extract
1/2 cup heavy cream

Steps:

  • In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
  • Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
  • In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
  • Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
  • Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
  • Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
  • Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
  • Gently fold the cream into the puree.
  • Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
  • To un-mold the jello: fill a large vessel with hot water.
  • Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
  • Refrigerate until ready to serve.
  • Use a thin bladed knife dipped in hot water to cut the jello.

AWESOME RHUBARB-STRAWBERRY PUDDING



Awesome Rhubarb-Strawberry Pudding image

I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.

Provided by kkelly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

3 cups diced fresh rhubarb
2 cups diced fresh strawberries
½ cup white sugar, divided
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup white sugar
⅔ cup butter, at room temperature
1 large egg
½ teaspoon almond extract
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
  • Spoon batter evenly over rhubarb mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g

STRAWBERRY GELATIN DESSERT



Strawberry Gelatin Dessert image

"I love desserts and strawberries, so I try to combine the two whenever possible," says Virginia Myers of Altamont, Illinois. "This light fluffy gelatin treat goes over well whenever I serve it."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

1 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 cups sliced fresh strawberries
2 tablespoons sugar
1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
4 cups miniature marshmallows
1/2 cup fat-free milk
1 carton (8 ounces) reduced-fat whipped topping

Steps:

  • In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.

Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 41g carbohydrate, Fiber 1g fiber), Protein 2g protein.

STRAWBERRY JELLO PUDDING BREAD



Strawberry Jello Pudding Bread image

Sooooooooo MOIST!!!! My friend made this for me and it is as moist as banana or pumpkin bread. Reminds me of the slices of bread served at Starbucks.... I'm going to try other flavors soon! Enjoy...

Provided by CheSara

Categories     Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 eggs
2/3 cup sugar
1 (4 ounce) package strawberry Jell-O gelatin dessert
1 cup vegetable oil
1/2 cup milk
1 (4 ounce) package Jello Instant Vanilla Pudding Mix
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
butter, for pan

Steps:

  • Beat eggs.
  • Add jello mix, sugar and oil.
  • Mix well.
  • Add pudding mix, vanilla and milk.
  • Beat for 3 minutes with electric mixer.
  • Add rest of ingredients.
  • Pour into one large greased loaf pan.
  • (or two smaller).
  • Cook at 325 degrees for 1 hour.
  • Optional Glaze: Blend 1 cup confectioners sugar with 2 tablespoons milk and drizzle over the top.

STRAWBERRY PUDDING DESSERT



Strawberry Pudding Dessert image

This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.

Provided by Walt Drawl

Categories     Strawberry Desserts

Time 2h20m

Yield 12

Number Of Ingredients 6

2 pints fresh strawberries
2 ½ cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 (12 ounce) package vanilla wafer cookies (such as Nilla®)

Steps:

  • Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
  • Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
  • Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
  • Refrigerate to let dessert firm up before serving, 2 to 3 hours.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g

STRAWBERRY JELLO FLUFF SALAD RECIPE



Strawberry Jello Fluff Salad Recipe image

Strawberry Jello Fluff Salad only has 6 ingredients and is perfectly light and fluffy. Serve as a dessert or side dish!

Provided by Kristen Hills

Categories     Dessert     Side Dish

Number Of Ingredients 7

4.6 ounces cook and serve vanilla pudding mix ((large box))
6 ounces strawberry jello package ((large box))
3 cups water
16 ounces cool-whip ((thawed))
5 ounces mini marshmallows ((half of the 10 ounce bag))
3 bananas (sliced)
2 cups strawberries (sliced)

Steps:

  • In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
  • Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
  • Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
  • Once mixture has thickened, beat until creamy with an electric hand mixer.
  • Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

Nutrition Facts : Calories 214 kcal, Carbohydrate 48 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 175 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP



Easy Strawberry Jello Salad with Cool Whip image

Provided by Natalie Clark

Categories     Jello Recipes

Time 55m

Number Of Ingredients 4

one 6 oz box regular (not sugar free) strawberry jello, prepared according to instructions
one 8 oz container of Cool Whip
2 cups or 1 pound fresh strawberries, diced or sliced how you prefer
optional add-ins include whipped cream for topping, strawberry jam at the bottom, or mini marshmallows to mix in

Steps:

  • Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

Nutrition Facts : Calories 90 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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