Strawberry & Rhubarb Bread Pudding

Beth M.

By
@BakinTime

I've been contemplating what to do with fresh strawberries and rhubarb for a day now; and today it dawned on me: MAKE BREAD PUDDING WITH IT, USING THE PORTUGUESE SWEET BREAD. I have to say, with the sweet/tart flavors, and the new product "cooking creme" by Philadelphia, it is so fluffy and satisfying! Try it sometime, if you add whipped cream it would be a comfort food junkie's fix!!!!


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

45 Min

Ingredients

ON TOP OF THE STOVE MIX AND BRING TO BOIL, SIMMER AND STIR ABOUT 5 MINUTES

2 c
fresh rhubarb, ends cut off, peeled, cut into 1" pcs.
1 lb
fresh strawberries cut in half
1 1/2 c
water
1 c
sugar

IN A MIXING BOWL, BEAT EGGS, ADD COOKING CREME AND VANILLA

4
eggs
1
10 oz. container, philadelphia cooking creme
1 tsp
real vanilla

TAKE FRUIT OFF STOVE, COOL BRIEFLY,POUR THE EGG MIXTURE INTO THE FRUIT MIXTURE AND STIR QUICKLY.

16 oz
loaf of bread; i used portuguese sweet bread

NO BUTTER OR OIL NEEDED,

1 tsp
sugar and cinnamon mixture

Directions Step-By-Step

1
Preheat oven to 350 degrees, Grease a 9X12 baking casserole.
2
Line pan with slices of bread. Pour pudding mixture into casserole;sprinkle top with sugar/cinnamon mixture; and bake 45 minutes.

About this Recipe