One of my all time favorite flavor combinations come together in this rich morning breakfast, Strawberry Rhubarb Bread Pudding. Strawberry and Rhubarb, I think it came directly from the heavens. It makes my taste buds explode with happiness.
Make sure to make bite size pieces and butter your casserole dish.
Melt Butter with the Milk and Strawberry Jelly and Ginger.
Whisk eggs and Combine Sugar and Cinnamon. Add the Rhubarb and Strawberries to the egg mixture.
Pour the egg mixture over the top of the bread and combine. Into the oven it goes.
We’ve got our berry patch plowed just waiting on a large load of compost to come in and next year hoping to have our own Strawberries and Rhubarb! Shop Tint Press Emporium to start your own patch of Strawberries.
- 8 slices French Bread
- 1-1/2 cup Milk
- 1/4 cup Butter
- 1/4 cup Strawberry Jelly
- 1/8 tsp Ginger Freshly Grated is Best
- 5 Eggs
- 1-1/4 cup Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 cup Rhubarb Sliced
- 1 cup Strawberry Hulled and Sliced
Preheat Over 350 degrees
Butter 2 qrt casserole dish. Spread bread into bite size pieces.
Combine milk, butter, ginger and strawberry jam to boiling point.
Pour over bread.
In medium bowl, whisk eggs, sugar, cinnamon and salt. Stir in rhubarb and strawberries.
Bake for 50 minutes or until top browns. Let stand for 10 minutes.