This Discover Cooking with California Olive Oil Recipe Contest submission comes from Kristin Knickerbocker, a We Olive La Jolla customer. Kristin’s recipe combinines the summertime flavors of orange cream and strawberries with a warm piece of bread pudding… and allows the flavor of We Olive’s Blood Orange Olive Oil to take center stage!\
2 cups chopped fresh strawberries (food processor is best)
3 teaspoons We Olive Blood Orange Olive Oil
1 cup whole milk
1 cup sugar
1 1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
Ice cream maker 🙂
For bread pudding:
1 loaf French bread cut into 1″ cubes
4 cups whole milk
3 eggs (beaten)
2 cups sugar
2 tablespoons vanilla extract
3/4 teaspoon cinnamon
3/4 teaspoon We Olive Blood Orange Olive Oil
Melted butter to coat baking dish
To make the ice cream:
Use a food processor to chop the strawberries. Combine berries and Blood Orange EVOO into a bowl and set aside. Whisk the sugar into the milk until dissolved, add pinch of salt. Stir in heavy cream. Add the berry EVOO mixture to the milk mixture and mix completely. Cover bowl and refrigerate for 2 hours. Pour mix into ice cream maker and let it build to desired firmness (follow maker’s instructions for use).
For the bread puddin’: PREHEAT OVEN TO 350, coat 9″x13″ glass baking dish with melted butter.
Combine milk and Blood Orange EVOO in large bowl, add cubed bread and allow the bread to fully absorb the milk mix. Feel free to get in there with your hands to make sure all bread cubes are saturated. While that’s soaking, mix eggs, sugar, vanilla, and cinnamon in a separate bowl. Gently add the bread mixture to the egg mixture. Pour the mixture evenly into baking dish. Bake for 45-60 minutes (baking time may vary based on oven).
Cut a warm piece of bread pudding, throw a dollop of your Blood Orange and strawberry cream ice cream on top, top off with some freshly chopped strawberries!