I’m a breakfast girl.
It’s my favorite meal, and I tend to go a bit overboard if I ever happen to have breakfast guest. I love dishes that can pack a punch when it comes to impressing those I’m serving, but I also don’t like to be stuck in the kitchen when I have visitors.
I love something I can put together the night before and just stick in the oven the next morning, making this breakfast bread pudding pretty perfect.
I broke into my stash of strawberries I froze over the summer when those beauties were in abundance. I like to buy them when the price drops, slice them and freeze them for the colder months. While visiting the California Strawberry farms this summer I learned that the growers actually choose the juiciest, ripest berries to freeze because those are the ones that often have a harder time shipping fresh. WHich makes those frozen California berries a great option.
Speaking of those beauties, California Strawberry Commission is giving away 3 of these adorable strawberry ornaments every day for ten days.
Head over to the California Strawberries Facebook page to enter!