Strawberry-Rhubarb Bread Pudding

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Strawberry-Rhubarb Bread Pudding

Strawberry-Rhubarb Bread Pudding

Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Nutrition Profile: Heart Healthy   High Fiber   Low Sat Fat   Low Sodium  

Serves 8

Prep Time 30 min

Total Time 105 min.

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)

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.


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