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: 55 mins
• Total Time: 1 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 together in a large bowl. Combine bread, gingersnaps, strawberries, rhubarb, and cashews in a separate large bowl. Pour egg mixture over bread mixture; stir to moisten. Set aside for 10 minutes.

Step 3

Grease a 9x13-inch baking dish; pour bread pudding mixture into the dish. Press mixture down slightly to submerge bread cubes; smooth top. Cover the dish with plastic wrap; 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. Lightly press topping onto bread mixture if necessary. Cover the dish with aluminum foil.

Step 5

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