Strawberry-Rhubarb Bread Pudding
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Recipe Summary Strawberry-Rhubarb Bread Pudding
This delicious bread pudding recipe combines the classic combination of strawberry and rhubarb with a hint of zip from crushed gingersnaps and a crunchy texture from toasted cashews.
Ingredients | Banting Puddings Recipes5 large eggs1 cup 2% milk½ cup white sugar2 tablespoons vanilla extract1 tablespoon lemon juice4 cups cubed hearty whole-wheat bread2 ¼ cups coarsely crushed gingersnaps2 cups diced fresh strawberries1 cup diced rhubarb¼ cup chopped toasted cashews⅓ cup all-purpose flour¼ cup rolled oats2 tablespoons brown sugar2 tablespoons butter, meltedDirectionsBeat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.Preheat oven to 375 degrees F (190 degrees C).Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.Info | Banting Puddings Recipesprep: 20 mins cook: 1 hr 55 mins additional: 1 hr 30 mins total: 3 hrs 45 mins Servings: 12 Yield: 1 9x11-inch dish
TAG : Strawberry-Rhubarb Bread PuddingDesserts, Specialty Dessert Recipes, Bread Pudding Recipes,
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