Strawberry Rhubarb Pie Bread Pudding
The perfect junction of pie and bread pudding. Sweet, tangy and chewy.
Servings 1 pan
Ingredients
- 2 loaves of bread brioche or challah work great *standard bread loaf pan size
- 1/2 stick of butter melted
- 4 cups milk
- 4-5 eggs add more if you like your bread pudding eggier
- 1 1/2 cups sugar
- 3 T quick-cooking tapioca
- 1/4 t salt
- 1/4 t nutmeg
- 1 pound rhubarb cut in 1/2 inch pieces about 3 cups
- 1 cup sliced fresh strawberries
- 1 T butter
- Whipped cream or ice cream
Instructions
- 1. Cube the bread loaves. Place in a 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 the 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 till cooled and serve with whipped cream or ice cream.