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Strawberry-Rhubarb Bread Pudding

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
  8 servings
Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
RECIPE INGREDIENTS
For the Custard:
4   large egg whites
4   large eggs
1 cup  skim milk
For the Seasonings:
1/2 cup  sugar
1 tablespoon  vanilla extract
1 teaspoon  freshly grated orange zest
For the Bread and  Filling:
4 cups  whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
2 cups  roughly broken gingersnaps
2 cups  quartered strawberries, fresh or frozen (thawed)
1 cup  diced rhubarb
1/4 cup  chopped walnuts, lightly toasted (see Tip)
For Topping:
1/4 cup  chopped walnuts, lightly toasted, or Streusel Topping (see Tip)

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.
Strawberry-Rhubarb Bread Pudding Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375 degrees F.

Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.


FOR THE CUSTARD:
Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blissful Bread Pudding
 Strawberry Sweet Tooth
 Strawberry Rhubarb Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 320
Fat. Total: 10g
Protein: 11g
Carbohydrates, Total: 46g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 106mg
Sodium: 334mg
% Cal. from Fat: 28%
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