Strawberry-Rhubarb Bread Pudding

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

1 h 45 m servings 322 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Preheat oven to 375 degrees 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.

Footnotes

  • Tip
  • 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
  • To make ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

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