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1 tablespoon vanilla extract
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1 teaspoon freshly grated orange zest
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For the Bread and Filling:
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4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
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2 cups roughly broken gingersnaps
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2 cups quartered strawberries, fresh or frozen (thawed)
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1/4 cup chopped walnuts, lightly toasted (see Tip)
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1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
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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.
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