Strawberry Rhubarb Pie Bread Pudding
Prep time
Cook time
Total time
The perfect junction of pie and bread pudding. Sweet, tangy and chewy.
Serves: 1 pan
  • 2 loaves of bread (brioche or challah work great) *standard bread loaf pan size
  • ½ stick of butter (melted)
  • 4 cups milk
  • 4-5 eggs (add more if you like your bread pudding more eggy)
  • 1½ cups sugar
  • 3 T quick cooking tapioca
  • ¼ t salt
  • ¼ t nutmeg
  • 1 pound rhubarb, cut in ½ inch pieces (about 3 cups)
  • 1 cup sliced fresh strawberries
  • 1 T butter
  • Whipped cream or ice cream
  1. Cube the bread loaves. Place in large mixing bowl.
  2. Mix butter, milk, and eggs together.
  3. Pour over bread mixture. Mix well making sure all milk is absorbed. If the bread still looks dry increase your milk/egg/butter combination until the bread is all moistened. Pressing into milk with hands together lightly can help in absorption.
  4. Bake at 350 for 20 minutes.
  5. Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn onto baked crust. Dot with butter.
  6. Increase heat to 400 degrees and cook until bubbly and all tapioca is well absorbed. About 30 minutes.
  7. Let set til cooled and serve with whipped cream or ice cream.
Recipe by The Adventure Bite at