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Strawberry-Rhubarb Bread Pudding
1 h 45 m
EatingWell Test Kitchen
“Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.”
4 large egg whites
4 large eggs
1 cup skim milk
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)
¼ cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
1Preheat oven to 375 degees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
3Toss 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.
4Bake 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.