Strawberry Rhubarb Bread Pudding

Start by discussing the recipe for strawberry rhubarb bread pudding.

Add frozen strawberries and rhubarb to a pot.

Add sugar and a little water to the pot with the fruit and cook it down.

In a separate bowl, combine 3/4 quart of heavy cream and 8 eggs, whisking them together.

Melt peppermint bark (half white chocolate, half dark chocolate) into the cream and egg mixture.

Temper the egg mixture by slowly adding the hot fruit mixture to prevent curdling.

Mix in a can of condensed milk to give the pudding body and texture.

Butter the baking dish and layer a few berries on the bottom.

Pour the pudding mixture over the berries in the baking dish.

Bake in a 350-degree oven for about 35-40 minutes without a water bath to allow the outside to caramelize.

Equipment Needed

Spice Level:

Allergens