Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Easy

Custard
4 large egg whites
4 large eggs
1 cup skim milk

Seasonings
1/2 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 1/2 pound, 4-6 slices)
2 cups roughly broken gingersnaps
2 cups quartered strawberries, fresh or frozen (thawed)
1 cup diced rhubarb
1/4 cup chopped walnuts, lightly toasted (see Tip)

Topping
1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)

1. Preheat oven to 375°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 1/4 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 1/4 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.

NUTRITION INFORMATION: Per Serving: 320 calories; 10 g fat (2 g sat, 3 g mono); 106 mg cholesterol; 46 g carbohydrate; 11 g protein; 4 g fiber; 334 mg sodium; 374 mg potassium.
Nutrition Bonus: Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv).

3 Carbohydrate Servings

Exchanges: 1 starch, 2 other carbohydrates, 2 fat

TIP: 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.

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.

I had to try this- event though strawberries and rhubarb are not quite in season. I bet it will be even better with native strawberries and rhubarb from my garden.

Paula

Fairly easy to make and nice blend of flavors. A little more zip than traditional bread pudding.

Anonymous, Williston, VT

This was inedible--so many flavors competing that it ended up tasting like random ingredients tossed together. The gingersnap flavor was particularly intrusive. A lot of prep work for an extremely disappointing result.

Anonymous, Gurnee, IL

After strawberry-rhubarb pie this has become our favorite way to use this combo of spring and early summer fruits. Take it along to family reunions and potluck suppers where it's a big hit.

, Algoma, WI