|Fresh strawberries||2 Pint|
|Sugar||1 Cup (16 tbs)|
|Day old bread slice||12|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Sweetened whipped cream||2 Cup (32 tbs)|
Reserve several strawberries for garnish.
Cut remaining strawberries in half; place in saucepan.
Add sugar, spices and 2 tablespoons water; bring to a boil, stirring constantly.
Reduce heat; simmer for 3 to 4 minutes.
Remove crusts from bread; brush bread slices on both sides with butter.
Line bottom and sides of 1 1/2-quart baking dish with bread slices; brugh edges of bread with syrup from cooked strawberries.
Alternate layers of cooked strawberries and remaining bread in baking dish; cover.
Chill for several hours or overnight.
Brush reserved strawberries with egg white; sprinkle lightly with additional sugar.
Place on rack to dry.
Garnish pudding with whipped cream and frosted strawberries.