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Strawberry-Rhubarb Bread Pudding
Strawberry-Rhubarb Bread Pudding
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
225 minutes
Indulgent strawberry-rhubarb bread pudding with crushed gingersnaps and toasted cashews for a flavorful twist.
Ingredients:
  • 5 large eggs
  • 1 cup 2% milk
  • 0.5 cup white sugar
  • 2 tablespoons vanilla extract
  • 4 cups cubed hearty whole-wheat bread
  • 2.25 cups coarsely crushed gingersnaps
  • 2 cups diced fresh strawberries
  • 1 cup diced rhubarb
  • 0.25 cup chopped toasted cashews
  • 0.33333334326744 cup all-purpose flour
  • 0.25 cup rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
Instructions:
  • Whisk together eggs, milk, sugar, vanilla extract, and lemon juice in one bowl. In another bowl, mix bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews. Pour the egg mixture over the bread mixture, mix gently, and rest for 10 minutes before moving forward.
  • Prepare a 9x13-inch baking dish by greasing it, then transfer the bread mixture into the dish. Gently press down on the mixture to compact the bread cubes slightly and create a smooth top. Cover the dish and refrigerate for 1 hour.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Mix together flour, rolled oats, brown sugar, and melted butter in a bowl until crumbly. Spread oat mixture over the bread pudding, gently pressing it down. Cover dish with aluminum foil.
  • Bake the bread pudding in the preheated oven until set, 40 to 45 minutes. Uncover, continue baking until the pudding puffs up and browns on top, 15 to 20 more minutes. Allow to cool for 30 minutes before serving.

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