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
HEALTHY STRAWBERRY RHUBARB BREAD | ALLRECIPES
This strawberry rhubarb bread is made with unsweetened vanilla almond milk, whole wheat flour, coconut oil, and cane sugar to make it healthier.
Provided by Almond Breeze
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
- In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
- Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.
Nutrition Facts : Calories 164 calories, CarbohydrateContent 22.5 g, CholesterolContent 46.5 mg, FatContent 6.9 g, FiberContent 2.5 g, ProteinContent 4.2 g, SaturatedFatContent 4.8 g, SodiumContent 175.3 mg, SugarContent 7.8 g
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- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool. Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack. Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust. Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.
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