Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream


Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist! ~Amy

Strawberry rhubarb is one of my favorite combinations. The sweetness of the strawberries combined with tart rhubarb, and just a hint of lemon, so delicious! The classic comfort of warm bread pudding with a twist!
~Amy

Strawberry Rhubarb Bread Pudding with Vanilla Whipped Cream

8 cups cubed, artisan bread
1 cup milk
1 cup half and half
4 eggs
1 cup sugar
1 tsp vanilla
Zest of 1/2 lemon

2 cups strawberries, thinly sliced
1 cup sliced rhubarb, fresh or frozen
Crystal sugar

Heat oven to 325 degrees
Buttered 11×7 baking dish

In a large bowl whisk together eggs, milk, half and half, sugar, vanilla, and lemon zest.
Add cubed bread, and toss to mix.
Let sit for about 20 minutes.
Stir in fruit and pour into prepared pan.
Cover with foil and bake for 25 minutes. Uncover, sprinkle with sugar and continue to bake for an additional 25 minutes or until golden brown and bubbly. Rest about 15-20 minutes before cutting.
Cut into individual servings. Dust with powdered sugar, add a dollop of whipped cream and garnish with fresh strawberries if desired.

Makes 6-8 servings

Serve with Vanilla Whipped Cream.

Vanilla Whipped Cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla

With an electric mixer, whip cream, vanilla, and sugar together until soft peaks form.
Chill until ready to use.

Recipes by Amy Richardson

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