It’s a Saturday night and while most in their 20′s are hopping bars, I’m hanging in the kitchen. Somewhere in between hitting the gym this morning and my ballroom dance lesson this afternoon, I had a food vision. These happen daily; most the time at work or driving around town. They often start with a craving and develop into an obsession. Today I envisioned angel food cake in the form of bread pudding. Even though strawberries are not in season my obsession took over and I purchased a package anyways.
I started by heating 1 cup of cream on the stove. In a bowl, I mixed together 1 egg, 1/3 cup of sugar, 1/8 cup of four, and a teaspoon of vanilla extract. Once the cream was heated, I let it cool down a little and slowly whisked it in the bowl of other ingredients.
In a second bowl, mix sliced strawberries with a few tablespoons of sugar.
I decided to use a ramekin for this dish since I was only cooking for one tonight. I started by layering pieces of angel food cake on the bottom of the ramekin and topping it with the strawberries the cream filling. I then layered another thin piece of cake, strawberries, and topped it off with cream filling.
Place the ramekin on a cooking sheet and cook for 20 mins at 375 degrees.
Top with strawberries! Voila!
Overall, I was very happy with how this dessert turned out. My only complaint was with the strawberries. Since they are out of season, they definitely were not sweet enough for my liking. I suggest adding extra sugar to substitute.