Strawberry-Rhubarb Bread Pudding
Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.
Source: EatingWell Magazine, April/May 2006
Gallery
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; protein 12.3g 25% DV; carbohydrates 45.5g 15% DV; exchange other carbs 3; dietary fiber 4.1g 16% DV; sugars 22.2g; fat 10.3g 16% DV; saturated fat 1.9g 10% DV; cholesterol 93.6mg 31% DV; vitamin a iu 163IU 3% DV; vitamin c 26.1mg 44% DV; folate 79.2mcg 20% DV; calcium 123mg 12% DV; iron 2.7mg 15% DV; magnesium 58mg 21% DV; potassium 378.5mg 11% DV; sodium 274mg 11% DV; thiamin 0.2mg 18% DV; added sugar 17g.
Exchanges:
1 starch, 2 other carbohydrates, 2 fat
