Strawberry rhubarb bread pudding - spicy and sweet dessert makes most of spring fruit
Mary Bilyeu | Contributor
These tidbits weren't sufficient to contribute to a meal; the bread was quite firm, in fact, and wouldn't have been edible as it was.
But each of these forlorn ingredients contributed beautifully to my dessert.
I thought about creating something novel and innovative, but ultimately I gave in to my favorite — bread pudding. It's classic, and I love it. I had everything I needed to make it. And so, I did.
Sweet and spicy, with hints of tartness and color sprinkled throughout, this is a stellar springtime dessert.
Strawberry-Rhubarb Bread Pudding
1/3 cup confectioners' sugar
1/3 cup sugar
1/4 cup orange marmalade
1 tablespoon minced candied ginger
1-1/2 cups half-and-half
half a baguette, torn into 1 and 1/2-inch pieces
2 stalks rhubarb, cut into 1/2-inch pieces
1/2 cup finely chopped strawberries
1/3 cup brown sugar
1/4 teaspoon cinnamon
Preheat oven to 375 degrees. Grease a 10-inch round baking dish.
In a large mixing bowl, whisk together eggs, confectioners' sugar, sugar, marmalade, ginger, and half-and-half. Add the bread and soak for 5 minutes. Add the rhubarb and strawberries; soak for 5 more minutes.
Pour the bread mixture into the prepared baking dish. Sprinkle with brown sugar and cinnamon.
Bake for 30-35 minutes until pudding is puffed and golden, and a knife inserted into the center comes out clean. (Pudding will deflate as it cools.)
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.