STRAWBERRY-RHUBARB BREAD PUDDING RECIPE | ALLRECIPES
This delicious bread pudding recipe combines the classic combination of strawberry and rhubarb with a hint of zip from crushed gingersnaps and a crunchy texture from toasted cashews.
Provided by J. Glenn Kunzler
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Total Time 3 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 55 minutes
Yield 1 9x11-inch dish
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 292 calories, CarbohydrateContent 42.1 g, CholesterolContent 84.2 mg, FatContent 10.3 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 3.5 g, SodiumContent 229.1 mg, SugarContent 22.5 g
STRAWBERRY RHUBARB MUFFINS RECIPE - FOOD.COM
What a wonderful way to start your morning! Add a cup of hot tea and a fruit cup and you're all set!
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Mix flour, baking powder, sugar, and salt in a large bowl.
- Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
- Fold in rhubarb and sliced strawberries.
- Fill paper lined muffin tins 2/3 full with batter.
- Press a strawberry half gently into top of each muffin.
- Sprinkle tops generously with sugar.
- Bake until golden, about 20- 25 minutes.
- Cool before serving.
Nutrition Facts : Calories 172.9, FatContent 7.2, SaturatedFatContent 1.3, CholesterolContent 17.6, SodiumContent 235.2, CarbohydrateContent 24.3, FiberContent 0.8, SugarContent 8.9, ProteinContent 3
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