One of the many great uses for sourdough bread, in our opinion, is for making bread pudding – and this recipe is one of our favorites! Typically, bread pudding is served for dessert, but we’ve reinvented it for breakfast with fresh strawberries and Cabot Lowfat Vanilla Bean Greek Yogurt. It’s a delightfully creamy, strawberry bread pudding that will wow your entire family. Serve with pure maple syrup on top and it gets even better. Share this recipe for bread pudding with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

To make 6 servings, whisk eggs, milk, Cabot Lowfat Vanilla Bean Greek Yogurt, half and half and vanilla in a large bowl. Add sugar and whisk until combined. Add bread and stir to combine. Cover and refrigerate 4 hours or overnight.

Heat oven to 350° F. Grease a 10.25-inch Lodge skillet with Cabot Unsalted Butter.

Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Top with about ¾ of the strawberries. Then top with the remaining bread mixture and drizzle any remaining batter from the bowl over the top.

Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.

Bake until steaming hot and puffed in the center, about 40 to 50 minutes. Remove parchment and foil and sprinkle with the turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes before serving with the remaining strawberries, maple syrup and whipped cream.

Can’t get enough strawberry goodness? Try our tasty Cornmeal Cake with Strawberries & Whipped Yogurt Cream next! Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this strawberry bread pudding recipe. If you have a chance, please rate and review it!