Strawberry-Rhubarb Bread Pudding
Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb. Source: EatingWell Magazine, April/May 2006
Ingredients
Directions
Tips
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 degree 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 Facts
Per Serving:
321 calories; 10.3 g total fat; 1.9 g saturated fat; 94 mg cholesterol; 274 mg sodium. 378 mg potassium; 45.5 g carbohydrates; 4.1 g fiber; 22 g sugar; 12.3 g protein; 163 IU vitamin a iu; 26 mg vitamin c; 79 mcg folate; 123 mg calcium; 3 mg iron; 58 mg magnesium; 17 g added sugar;
Exchanges:
1 starch, 2 other carbohydrates, 2 fat
