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."
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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
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