Strawberry rhubarb bread pudding –Y’all, it’s that time again to whip up something warm and sweet in the kitchen! You know how we do, turning simple ingredients into comforting classics that hit home. Today, we’re diving into a delightful Spring recipe that combines the zesty taste of strawberries and the unique flavor of rhubarb to create a bread pudding that’ll have everybody coming back for seconds. So, let’s get to it!
Image of Strawberry Rhubarb Bread Pudding
Check out this beautiful creation! Nothing like a warm serving to brighten your day.
Ingredients
- 1 loaf of day-old bread, torn into pieces
- 1 cup strawberries, hulled and sliced
- 1 cup rhubarb, chopped
- 3 cups milk
- 4 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- Butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Grab a baking dish and butter it up real good.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and a pinch of salt. Mix it well until it’s nice and smooth.
- Add the torn bread pieces into the bowl and let them soak in that flavorful mixture for about 10 minutes. We want every bite to be packed with goodness!
- Fold in the sliced strawberries and chopped rhubarb gently. Make sure each piece is coated in that creamy goodness.
- Pour the mixture into the greased baking dish. Spread it out evenly so everything gets cooked just right.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before serving. Trust me, the waiting is just as important as the baking!
- Serve warm, and if you feel fancy, add a scoop of vanilla ice cream or a dollop of whipped cream on top!
There you have it, folks! A sweet and tangy Strawberry Rhubarb Bread Pudding that’s perfect for bringing a smile to anyone’s face. Dig in and enjoy the taste of springtime wrapped up in a cozy dessert!