Ingredients

• 4 large egg whites
• 4 large eggs
• 1 cup skim milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon freshly grated orange zest
• 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)

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Cooking Directions

Step 1

Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

Step 2

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.

Step 3

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.

Step 4

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.