Strawberry Bread Pudding

Strawberry Bread Pudding Notes: Bread pudding is somewhat "mushy". If you would rather have it firmer like a french toast casserole, increase the eggs to a total of 6 eggs and decrease milk to just 3½ cups. For the Bread Pudding: 12 cups day old french bread (about 1 pound loaf), cubed 4 cups milk (whole or 2%) 4 TBSP cornstarch 1 c granulated sugar 1 egg 4 TBSP fresh lemon juice 2 tsp vanilla 2½ to 3 c strawberries, sliced For the Glaze: 2 TBSP melted butter 1/4 c whipping cream 2 c powdered sugar 1 tsp vanilla For the Bread Pudding: Preheat oven to 350 degree F and grease a 9x13 inch baking dish. Mix milk, cornstarch, granulated sugar, egg, juice, and vanilla together in a large bowl. Add the bread cubes and stir until all are coated. Fold in the sliced strawberries and then pour into pan. Bake for 35-45 minutes or until lightly golden. Remove from oven and allow to cool while you make the glaze. For the Glaze: Place butter and whipping cream in a bowl and microwave until melted. Whisk in the powdered sugar and vanilla until smooth. Pour over the bread pudding about 10-15 minutes after coming out of the oven.