STRAWBERRY RHUBARB BREAD RECIPE RECIPES

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.

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.