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Strawberry Rhubarb Bread Pudding

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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
Cook Time: 30 minutes
Total Time: 55 minutes
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.

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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.

More Rhubarb Recipes

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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
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine Canadian
Servings 12 servings
Calories 325 kcal

Special 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
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

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.

Recipe 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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5 from 2 votes (2 ratings without comment)

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