Strawberry Rhubarb Bread Pudding with Strawberry Rhubarb Compote and Clotted Cream
As submitted by Melissa Breyer for Epicurious.com’s Favorite Mother’s Day Recipe Contest.
I like to make bread pudding in a springform pan or a silicone cake pan so that it can be unmolded, it elevates the dish from casserole-like to a more elegant dessert form.
For the bread pudding:
2 cups organic milk
2 cups chopped rhubarb, leaves removed and stalks washed
2 cups quartered strawberries, hulled and washed
1 cup honey
2 large organic eggs
1 teaspoon vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc.)
For the compote:
1 cup chopped rhubarb, leaves removed and stalks washed
1 cup strawberries, hulled and quartered
3 tablespoons honey
Garnish: Clotted cream, whipped cream, Greek yogurt
1. Preheat oven to 350°F.
2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan.
3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
4. While bread pudding is baking, combine compote ingredients in a saucepan and simmer over medium low heat until reduced and thickened to a soup jam consistency. Remove from heat.
5. Remove bread pudding from oven, let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
6. Slice bread pudding like a cake and serve with compote and a dab of clotted cream (or other dairy).
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- Recipe byEpicurious
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