ADVERTISEMENT
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Custard
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- Seasonings
- ½ 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 ½ pound, 4-6 slices)
- 2 cups roughly broken gingersnaps
- 2 cups quartered strawberries, fresh or frozen (thawed)
- 1 cup diced rhubarb
- ¼ cup chopped walnuts, lightly toasted (see Tip)
- Topping
- ¼ cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
Preparation
-
Active
-
Ready In
- Preheat oven to 375 degees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
- Toss bread, gingersnaps, strawberries, rhubarb and ¼ 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.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with ¼ 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 ⅓ cup flour, ¼ 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.
- 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 (20% dv)
- Carbohydrate Servings: 3
- Exchanges: 1 starch, 2 other carbohydrates, 2 fat
Reviews 1
May 24, 2011
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
