Recipe by J. Glenn Kunzler
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed hearty whole-wheat bread
2 1/4 cups
coarsely crushed gingersnaps
diced fresh strawberries
chopped toasted cashews
I thought I would be daring and be the first to try a recipe. The thought of mixing gingersnaps and rhubarb sounded really good, and it was. I was lazy, so didn't do the crumb topping. And I had no cashews, so I substituted walnuts. The only thing I would change would be more rhubarb and less strawberry, maybe even try 100% rhubarb. Also this recipe's cook/prep time is way off. Mine was on desert plates within 2 hours of when I started to throw things in the mixing bowl.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry-Rhubarb Bread Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the simple secret to surprisingly easy pumpkin bread pudding.
See how to make the ultimate brunch dish.
Learn how to make corn pudding, a classic part of the American harvest menu.