http://www.care2.com/greenliving/strawberry-rhubarb-bread-pudding.html
Strawberry Rhubarb Bread Pudding
By Melissa Breyer, Senior Editor, Care2 Green Living
For me, bread pudding is just one of those magical concoctions. You toss together a few rustic ingredients and end up with something humbly majestic, and it’s nearly foolproof to boot. I have toyed around with about a million flavor combinations and nary a flop among them. This strawberry and rhubarb bread pudding is probably my favorite of the bunch, with its bright, tangy spring flavors bouncing off the savory bread and sweet custard.
This is extremely lovely topped with a strawberry-rhubarb compote, which you can make with some extra rhubarb and strawberries, just chop and simmer them on the stove, sweetened with honey, until thick. And while you’re at it, a little greek yogurt or whipped cream doesn’t hurt either. I once topped this bread pudding with the compote and clotted cream—it was full-on sinful.
I like to make bread pudding in a springform pan, it elevates the dish from casserole-like to a more elegant cake form, but you can easily use a baking dish too.
INGREDIENTS
2 cups organic milk (if bread is very dry, you may need to add more milk)
2 cups chopped rhubarb, leaves removed (they’re toxic!) and stalks washed
2 cups quartered strawberries, hulled and washed
1 cup honey
2 large organic eggs
1 teaspoon vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc.)
1. Preheat oven to 350 degrees F.
2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan.
3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
4. Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
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7 comments
add your comment »Rhubarb season will be here in about 3-4 weeks - can't wait to try this as bread pudding is one of my favorite food groups!
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Rhubarb season will be here in about 3-4 weeks - can't wait to try this as bread pudding is one of my favorite food groups!
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Has anyone tried making this substituting soy milk for cow's milk? No dairy in this household! Suzanne N.
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Oh, I forgot; can't wait for rhubarb and berries to come in season so I can try this. I love rhubarb! For Gail: here is a recipe I love.
INGREDIENTS:
* 2 lbs. (1 kg) rhubarb stalks, trimmed and cut in 3/4-inch (18-mm) lengths
* 1/3 cups (80 ml) sugar or evaporated cane juice (plus additional sugar to taste)
* 8 ounces (250 g) creme fraiche, sour cream or vegan substitute (soy-based sour "cream" or plain soy yogurt)
* 2 tablespoons crystallized ginger, finely minced
* Optional: mint sprigs for garnish
PREPARATION:
Mix sugar and diced rhubarb together in a non-reactive sauce pan. Let simmer 8-10 minutes, or until tender.
Taste compote and adjust sweet-tart balance by adding more sugar to taste. While rhubarb compote cools, prepare sauce: whisk together sour cream and ginger by hand or in food processor.
Chill compote and sauce in refrigerator until ready to serve (at least one hour). Serve compote cold (or re-warmed in microwave). Top with a dollop of ginger sauce and garnish with a mint sprig, if desired.
Serves: 8
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Both rhubarb and strawberries are high in antioxidants and if one used a whole grain bread, this would be very nutritional.
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The compote idea sounds great. Is there a recipe for it? I've never made one before.
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Sorry - rhubarb and I don't get on, and with so little to offer nutritionally I just don't see the charm of it. I can see doing this recipe using blueberries or cranberries, maybe plums along with the strawberries.
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