Strawberry-Rhubarb Bread Pudding
Description
This delicious strawberry-rhubarb bread pudding recipe combines strawberries, rhubarb, gingersnaps, and toasted cashews for a variety of textures.
Ingredients
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5 large eggs
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1 cup 2% milk
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1/2 cup white sugar
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2 tablespoons vanilla extract
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1 tablespoon lemon juice
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4 cups cubed hearty whole-wheat bread
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2 1/4 cups coarsely crushed gingersnaps
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2 cups diced fresh strawberries
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1 cup diced rhubarb
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1/4 cup chopped toasted cashews
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1/3 cup all-purpose flour
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1/4 cup rolled oats
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2 tablespoons brown sugar
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2 tablespoons butter, melted
Directions
1
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.
2
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.
3
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.