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Strawberries add a fruity pop to the puddings. If you can't find fresh ones, add the same amount of frozen berries to a saucepan with about 2 ta- blespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.

Dulce De Leche Bread Puddings

(12-oz.) French bread loaf, crusts removed, cut into 3/4-inch cubes

whole milk

canned dulce de leche

large eggs

powdered sugar, divided

fresh strawberries, hulled and chopped

vanilla extract

apple cider vinegar

Preheat oven to 450°F. Arrange bread on a baking sheet; let warm in oven 5 minutes as oven preheats.

Whisk together milk, dulce de leche, eggs, and 3 tablespoons powdered sugar in a large bowl. Stir in bread. Divide bread mixture evenly among 8 (6-ounce) ramekins, or spoon into an 11-x7-inch baking dish. Place ramekins or baking dish on baking sheet, and bake at 450°F on top oven rack until egg mixture is set, about 20 minutes for ramekins and 20 to 25 minutes for baking dish.

Meanwhile, combine berries, vanilla, and vinegar in a bowl; let stand at least 10 minutes before serving.

Top bread pudding with strawberry mixture; dust with remaining 1 tablespoon powdered sugar.