Strawberry-Rhubarb Bread Pudding

Strawberry-Rhubarb Bread Pudding

1 Review
From: EatingWell Magazine April/May 2006

Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Custard
  • 4 large egg whites
  • 4 large eggs
  • 1 cup skim milk
  • Seasonings
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • Bread & filling
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
  • 2 cups roughly broken gingersnaps
  • 2 cups quartered strawberries, fresh or frozen (thawed)
  • 1 cup diced rhubarb
  • 1/4 cup chopped walnuts, lightly toasted (see Tip)
  • Topping
  • 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)


  • Active

  • Ready In

  1. Preheat oven to 375 degees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
  3. Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
  • Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
  • Tips: Spread walnuts on a baking sheet, place in a preheated 350 °F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes.
  • To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Nutrition information

  • Per serving: 321 calories; 10 g fat(2 g sat); 4 g fiber; 45 g carbohydrates; 12 g protein; 79 mcg folate; 94 mg cholesterol; 22 g sugars; 17 g added sugars; 163 IU vitamin A; 26 mg vitamin C; 123 mg calcium; 3 mg iron; 274 mg sodium; 378 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 2 other carbohydrates, 2 fat

Reviews 1

May 24, 2011
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By: angietwn
Easy and Tastes good This is a good rhubarb dessert. When I took the foil off for the last 15 minutes, there was a lot of juice from the fruit, as a result I think I over cooked my just a bit. I will make this again, but next time will follow the baking directions, and will also add just a tad more fruit - we felt it could use more. Serve warm - good recipe. Pros: Easy Cons: A little dry