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    Kelly Neil » Recipes » Dessert

    Strawberry Rhubarb Bread Pudding

    Published: May 31, 2019 · Modified: May 27, 2020 by Kelly Neil · 3 Comments

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    Jump to Recipe Print Recipe
    This strawberry rhubarb bread pudding doesn’t contain any eggs! Instead, sourdough bread is soaked with maple syrup, melted butter, and sugar before the fruit is added and baked.
    Prep Time: 25 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 55 minutes mins
    A green baking dish filled with strawberry rhubarb bread pudding with a vintage serving spoon on a rustic farmhouse table.

    Atlantic Superstore sponsored this post, however, all views and opinions are my own.

    Bread pudding is a go-to recipe in our house—I like to switch out the fruit based on what’s in season. Strawberry rhubarb bread pudding is a no-brainer in late spring and early summer.

    Here are some other spring recipes to try: carrot cake cookies, lobster quiche, sugar cookies with sprinkles, and how to make lilac sugar.

    Jump to:
    • Ingredients
    • More Rhubarb Recipes
    • 🖨 Recipe
    Two plates of strawberry rhubarb bread pudding next to the baking dish on a rustic harvest table.

    Ingredients

    • Sourdough bread
    • Sugar
    • Ground cinnamon
    • Melted butter
    • Strawberries
    • Rhubarb
    • Maple syrup
    • Lemon juice
    Three servings of strawberry rhubarb bread pudding on green plates with two cups of tea on a harvest table.

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    Did you make this strawberry rhubarb bread pudding, or any other recipe on my site? Don’t forget to rate the recipe and let me know how you made out in the comments below. You can also stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

    🖨 Recipe

    A green baking dish filled with strawberry rhubarb bread pudding with a vintage serving spoon on a rustic farmhouse table.

    Strawberry Rhubarb Bread Pudding

    Author: Kelly Neil
    This strawberry rhubarb bread pudding doesn’t contain any eggs! Instead, sourdough bread is soaked with maple syrup, melted butter, and sugar before the fruit is added and baked.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 25 minutes mins
    Cook Time 30 minutes mins
    Total Time 55 minutes mins
    Course Breakfast, Dessert
    Cuisine Canadian
    Servings 12 servings
    Calories 325 kcal

    Equipment

    • 9×13 (23×33-cm) oven-safe baking dish
    • Large mixing bowl
    • Measuring cups and spoons or digital kitchen scale
    • Liquid measuring cup
    • Medium mixing bowl
    • Rubber spatula or wooden spoon

    Ingredients
     

    • 8 cups sourdough bread, torn into bite-sized pieces
    • ½ cup sugar
    • 2 teaspoons cinnamon, ground
    • 1 cup butter, melted, plus extra for greasing pan
    • 2 cups strawberries, quartered
    • 2 cups rhubarb, chopped into ½-inch (1 ¼-cm) pieces
    • 1 cup maple syrup
    • 2 tablespoons lemon juice, fresh squeezed if possible

    Instructions
     

    • Preheat the oven to 350ºF (180ºC). Lightly grease a 9×13-inch (23×33-cm) oven-safe baking dish with melted butter. Set aside.
    • Toss the torn sourdough bread, sugar, and cinnamon together in a large mixing bowl. Drizzle the bread with the melted butter. Stir everything together until all of the bread is evenly coated with butter and the sugar and cinnamon are well-distributed. Set aside.
    • In a second, separate bowl, stir together the strawberries, rhubarb, maple syrup, and lemon juice. Stir everything together until well combined.
    • Spread one half of the strawberry-rhubarb mixture evenly in the bottom of the prepared baking dish. Top the fruit with all of the butter-soaked bread, making one even layer. Scatter the remaining fruit evenly over the top of the bread. Place the dish in the oven to bake for 25 to 30 minutes, or until the bread is lightly browned and the rhubarb is soft. Serve warm with whipped cream or ice cream.

    Notes

    Feel free to substitute any bread you like. We love sourdough, but any bread will do!
    Swap the strawberries and rhubarb for an equal amount of any other seasonal fruit you like. Peaches and blueberries are terrific.

    Nutrition

    Serving: 113gCalories: 325kcalCarbohydrates: 42gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 248mgPotassium: 199mgFiber: 2gSugar: 28gVitamin A: 526IUVitamin C: 18mgCalcium: 70mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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    Hi there! 👋🏻 I'm Kelly, the food photographer and voice behind kellyneil.com. This is where you'll find my favorite Nova Scotia food and easy seasonal recipes.
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