Strawberry Rhubarb Bread Pudding with Strawberry Rhubarb Compote and Clotted Cream
Epicurious Editor
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.
ingredients
- 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
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