Strawberry Rhubarb Bread Pudding
Ingredients:
- egg whites - 4
- eggs - 4
- milk - 1 c
- sugar - 1/2 c
- vanilla extract - 1 T
- orange zest - 1 t, freshly grated
- whole-grain bread - 4 c, cut into 1 inch cubes
- gingersnaps - 2 c, roughly broken
- strawberries - 2 c, quartered, fresh or frozen (thawed)
- rhubarb - 1 c, diced
- walnuts - 1/2 c, chopped, lightly toasted (divided)
Instructions:
In a bowl whisk egg whites, eggs and milk. Add sugar, vanilla and orange zest, whisk to combine.
In another bowl toss together bread, gingersnaps, strawberries, rhubarb and 1/4 c walnuts. Add egg mixture, toss well to coat. Place in a greased 11 x 7 inch baking dish and push mixture down. Cover with foil.
Bake in preheated 375 degree oven, 40 - 45 minutes until custard has set. Uncover, sprinkle with 1/4 c walnuts; bake until pudding is puffed and golden on top, 15 - 20 minutes more. Place on wire rack; cool for 15 minutes before serving.
