STRAWBERRY RHUBARB BREAD PUDDING RECIPES

Steps:

• Step 1: If bread is unsliced, slice it into 1-inch thick slices. Cut bread slices into 2-inch pieces. You should have 10-12 cups.
• Step 2: Heavily butter a 13-by-9-inch baking dish. Put the bread pieces in the pan in an even layer. Use a small spoon to evenly distribute dollops of strawberry rhubarb preserves over the bread pieces, using 2/3-1 cup of preserves.
• Step 3: Whisk 6 eggs in a large bowl until smooth. Whisk in 2 cups whole milk, 1 can unsweetened coconut milk, 1 teaspoon vanilla, 1/4 teaspoon each salt and nutmeg. Gently pour the egg mixture over the bread, making sure to moisten everything.
• Step 4: Cover tightly with plastic wrap and refrigerate 2 hours or overnight.
• Step 5: Heat oven to 375F. Remove the plastic wrap and let the dish stand at room temperature while the oven heats. Bake until puffed and golden, 40-45 minutes.
• Step 6: Remove from the oven and dust heavily with confectioner’s sugar.
• Step 7: Use a spatula to serve squares of the pudding on warmed plates. Top with a generous spoonful of the lemony rhubarb compote. Serve with whipped cream or ice cream if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
• Spoon batter evenly over rhubarb mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.