Strawberry Rhubarb Bread Pudding

Name: Strawberry and rhubarb meet once again in a summery bread pudding
Prep time: 2 h 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American, English, French
Ingredients: 1 loaf (16 ounces) honey, whole wheat or sprouted 7-grain bread; butter; 2/3 to 1 cup strawberry rhubarb preserves or reduced-sugar strawberry fruit spread or preserves; 6 large eggs; 2 cup whole milk (or a combination of skim milk and half-and-half); 1 (13.5-ounce) can unsweetened coconut milk (or 1 1/2 cups heavy whipping cream or oat milk or more dairy milk); 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon nutmeg, preferably freshly grated; confectioner’s sugar; lemony rhubarb compote, warmed slightly for serving, see note for recipe; whipped cream or vanilla ice cream, optional

JeanMarie Brownson|June 21, 2021 9:56 am EST

4.7 (3 ratings)

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I like to use honey, whole wheat or sprouted 7-grain bread here. Look for strawberry rhubarb preserves at the local farmer’s market. Unsweetened coconut milk adds a delicious flavor to the pudding; you can skip it and replace it with more milk, a nondairy milk or heavy cream.

Prep Time

2.33

hours

Cook Time

40

minutes

Servings

6

Rhubarb bread pudding with lemony rhubarb compote

Total time: 3 hours

Ingredients

1 loaf (16 ounces) honey, whole wheat or sprouted 7-grain bread
butter
2/3 to 1 cup strawberry rhubarb preserves or reduced-sugar strawberry fruit spread or preserves
6 large eggs
2 cup whole milk (or a combination of skim milk and half-and-half)
1 (13.5-ounce) can unsweetened coconut milk (or 1 1/2 cups heavy whipping cream or oat milk or more dairy milk)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg, preferably freshly grated
confectioner’s sugar
lemony rhubarb compote, warmed slightly for serving, see note for recipe
whipped cream or vanilla ice cream, optional

Directions

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.