Name: Strawberry-Rhubarb Bread Pudding
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Large eggs - 5; 2% milk - 1 cup; White sugar - ½ cup; Vanilla extract - 2 tablespoons; Lemon juice - 1 tablespoon; Cubed hearty whole-wheat bread - 4 cups; Coarsely crushed gingersnaps - 2 ¼ cups; Diced fresh strawberries - 2 cups; Diced rhubarb - 1 cup; Chopped toasted cashews - ¼ cup; All-purpose flour - ⅓ cup; Rolled oats - ¼ cup; Brown sugar - 2 tablespoons; Butter, melted - 2 tablespoons

Ingredients for - Strawberry-Rhubarb Bread Pudding

1. Large eggs 5

2. 2% milk 1 cup

3. White sugar ½ cup

4. Vanilla extract 2 tablespoons

5. Lemon juice 1 tablespoon

6. Cubed hearty whole-wheat bread 4 cups

7. Coarsely crushed gingersnaps 2 ¼ cups

8. Diced fresh strawberries 2 cups

9. Diced rhubarb 1 cup

10. Chopped toasted cashews ¼ cup

11. All-purpose flour ⅓ cup

12. Rolled oats ¼ cup

13. Brown sugar 2 tablespoons

14. Butter, melted 2 tablespoons

How to cook deliciously - Strawberry-Rhubarb Bread Pudding

1 . Stage

Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.

2 . Stage

Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.

3 . Stage

Preheat oven to 375 degrees F (190 degrees C).

4 . Stage

Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.

5 . Stage

Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.