Strawberry Rhubarb Bread Pudding Bliss

Strawberry Rhubarb Bread Pudding Bliss

A delightful blend of strawberries and rhubarb combined with bread pudding, topped with a crunchy gingersnap crumb that adds a unique twist to a classic dessert.

Ingredients

• 4 large eggs
• 2 cups milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 6 cups bread
• 1 cup gingersnap cookies
• 1 cup strawberries
• 1 cup rhubarb
• 1/2 cup cashews
• 1 cup flour
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/2 cup butter

Method

1. Begin by whisking together eggs, milk, granulated sugar, vanilla extract, and a splash of lemon juice in a large bowl until fully combined.
2. In another bowl, mix together chunks of your favorite bread, crushed gingersnap cookies, diced strawberries, chopped rhubarb, and some cashews.
3. Gently pour the egg mixture over the bread mixture, stirring softly to coat everything evenly. Let this sit for 10 minutes to soak up the flavors.
4. While soaking, preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish by greasing it.
5. Transfer the soaked bread mixture into the greased baking dish, pressing it down slightly to ensure the bread is submerged and smoothing the top.
6. Cover the dish with plastic wrap and refrigerate it for about an hour to chill.
7. In a separate bowl, combine flour, oats, brown sugar, and melted butter until the mixture forms coarse crumbs.
8. After chilling, remove the dish from the refrigerator and sprinkle the crumb topping evenly over the bread pudding, pressing it down gently if needed.
9. Cover the dish with aluminum foil and bake in the preheated oven for 40 to 45 minutes, or until the custard is set.
10. Remove the foil and continue to bake for an additional 15 to 20 minutes until the top is beautifully golden brown and puffed.
11. Let the bread pudding cool for at least 30 minutes before serving to allow the flavors to meld.