Strawberry-Rhubarb Bread Pudding

This delicious strawberry-rhubarb bread pudding recipe combines strawberries, rhubarb, gingersnaps, and toasted cashews for a variety of textures.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 292 Calories

Ingredients

• 2 tablespoons vanilla extract
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 2 cups diced fresh strawberries
• 5 large eggs
• 1 cup 2% milk
• 1 cup diced rhubarb
• 4 cups cubed hearty whole-wheat bread
• 0.5 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.25 cup rolled oats
• 2.25 cups coarsely crushed gingersnaps
• 0.25 cup chopped toasted cashews

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a large bowl. Combine bread, gingersnaps, strawberries, rhubarb, and cashews in a separate large bowl. Pour egg-milk mixture over bread-strawberry mixture; stir to moisten. Let stand 10 minutes.

Step 3

Grease a 9x13-inch baking dish; pour bread mixture into the dish. Press mixture down slightly to submerge bread cubes; smooth top. Cover and refrigerate for 1 hour.

Step 4

Stir flour, oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread mixture over bread pudding. If necessary, lightly press topping onto bread mixture. Cover the dish with aluminum foil.

Step 5

Bake in the preheated oven until custard sets, 40 to 45 minutes. Uncover, and bake until custard puffs up and begins to brown, 15 to 20 minutes more. Let cool for 30 minutes before serving.