Strawberry Rhubarb Bread Pudding

Preparation:  25 min. Cooking: 75 min. Total: 100 min.
Recipe photo
  • 6 slice egg bread , or challah or brioche, crust removed, .5 in. thick and 3x4 in.
  • 1 1/2 Cup rhubarb , cut into .5 in. pieces
  • 1 Lb strawberries , rinsed, dried and hulled, cut into half or quarters
  • 1 1/4 Cup milk
  • 2 3/4 Fl Oz heavy cream
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1 egg yolks
  • 4 Tbsp sugar
  • 1 tsp butter , softened
  • 2 Tbsp sugar
  • 2 tsp butter
  • 3 tsp cinnamon sugar
Toast bread slices on the rack of 350 ℉ oven until light golden, about 10 minutes. Set aside. Toss rhubarb and strawberries with sugar, set aside.

To make the custard: Scald milk, cream and vanilla in saucepan. Beat the eggs and extra yolk with the 1/4 whole cup sugar. Whisk warm milk into the egg mixture. Strain custard. Set aside.

To assemble: Coat the bottom of pan with butter. Sprinkle with remaining sugar. Pour strawberry rhubarb mixture into pan reserving 1 whole cup .

Place one layer of bread slices over mixture. Pour 1/2 whole cup of fruit mixture over bread slices. Layer remaining bread slices over fruit mixture. Spread remaining fruit mixture over bread slices.

Pour custard over bread slices pressing bread into custard. Let stand until bread is soaked, about 5 minutes. Sprinkle cinnamon sugar over, dot with butter. Cover bread pudding with foil. Place a baking or roasting pan, large enough to comfortably hold the bread pudding pan, in the oven. Pour boiling water into the roasting pan to come halfway up. Bake 30 minutes. Remove the foil and bake until the custard is set and the top has browned, about 30 minutes.
Calories
250 Cal
Fat
9.9 g
Carbs
33 g
Protein
7.7 g
Fiber
2.2 g
Sugar
17 g
Cholesterol
140 mg
Sodium
240 mg


Nutrients

Fiber     2.2 g
Fat     9.9 g
Sugar     17 g
Carbs     33 g
Protein     7.7 g
Calories     250 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     3.3 g
Fat, Sat     4.3 g
Fat, Trans     0.1 g
Fat, Percent     36 %

Vitamins

Vitamin, K     9.5 mcg     7.9 %
Vitamin, A     400 IU     13 %
Vitamin, B12     0.4 mcg     18 %
Niacin     1.8 mg     11 %
Riboflavin     0.3 mg     26 %
Vitamin, C     35 mg     39 %
Vitamin, D     34 IU     5.6 %
Vitamin, B6     0.1 mg     6.3 %
Vitamin, E     0.7 mg     4.8 %
Panto, Acid     0.6 mg     12 %
Choline     94 mg     17 %
Thiamin     0.2 mg     15 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     130 mg     19 %
Magnesium     23 mg     5.5 %
Copper     0.1 mcg     10 %
Fluoride     3.9 mcg     98 %
Zinc     0.8 mg     7.1 %
Cholesterol     140 mg     0.3 %
Sodium     240 mg     16 %
Selenium     17 mcg     32 %
Manganese     0.4 mg     6 %
Potassium     280 mg     6 %
Iron     1.5 mg     19 %