Strawberry-Rhubarb Bread Pudding
From EatingWell: April/May 2006
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
- 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)
- 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
- Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 320 calories; 10 g fat (2 g sat, 3 g mono); 106 mg cholesterol; 46 g carbohydrates; 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).
Carbohydrate Servings: 3
Exchanges: 1 starch, 2 other carbohydrates, 2 fat
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- April/May 2006