Recipe Image

Strawberry-Rhubarb Bread Pudding

  • 30 m
  • 1 h 45 m
EatingWell Test Kitchen
“Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.”

Ingredients

    • 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)

Directions

  • 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 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.
  • 4 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.
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