Strawberry Rhubarb Bread Pudding
Michael Lambert
ingredients
- 6 1/2-inch-thick slices rich egg bread, crusts removed
- 2 cups halved strawberries
- 1 1/2 cups rhubarb, cut in 1/2 inch pieces
- 2 Tbs sugar
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 1/2 tsp vanilla
- 3 eggs
- 1 egg yolk
- 1/4 cup sugar
- 1 Tbs cinnamon sugar
- 1 Tbs butter
directions
- 1
Place bread slices on a rack and toast at 350° until light golden brown, about 10 minutes. Set aside. Toss strawberries and rhubarb with 2 tbsp sugar. Set aside.
- 2
Scald milk, cream and vanilla. Beat eggs, egg yolk and 1/4 cup sugar. Whisk warm milk into egg mixture. Strain custard and set aside.
- 3
Greas bottom of an 8X8 inch baking dish. Pour all but 1 cup of the strawberry-rhubarb mixture into the bottom of the pan. Layer half the bread slices over the fruit, then 1/2 cup fruit, the remaining bread slices and the remaining 1/2 cup of fruit.
- 4
Pour custard over all and press the bread into the custard. Let sit about 5 minutes or until the bread is soaked. Sprinkle with cinnamon sugar and dot with butter. Cover with aluminum foil and place in a larger baking or roasting pan. Add boiling water to the larger pan until almost full. Bake at 350° for 30 minutes. Remove foil and continue baking for 30 minutes until custard is set and top is browned.
Source: Joan Lambert
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