Strawberry Rhubarb Bread Pudding
Preparation: 25 min.
Cooking: 75 min.
Total: 100 min.
- 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.