Strawberry Rhubarb Bread Pudding Recipe
|
Recipe for Strawberry Rhubarb Bread Pudding Ingredients: 1-1/2 cups sour milk 1/4 cup margerine or butter 2 large stocks rhubarb, fresh 1 pint strawberries, fresh 1 cup sugar 8 slices of white bread toast 5 eggs 1 teaspoon vanilla 1/2 cup sugar If rhubarb is stringy, remove strings like you would celery. Chop the rhubarb into 1/2-3/4 inch chunks. Remove stems from strawberries and depening on the size, cut each strawberry into 2 or 3 pieces. In Large Pot, put about 16 -24 ounces of water, the one cup of sugar and the fruit. Simmer for about 1 hour. Remove the fruit from the syrup mixture (the remaining syrup can be used for beverages, frozen ice, etc) Makes a Very Tasty syrup... In pot, melt the butter or margerine with the milk. Just heat on low heat till butter is melted. Add vanilla, 1/4 cup sugar and mix well. Remove from heat and Mix about 2 tablespoons of syrup with this) Butter a large 10 inch glass or ceramic pie plate Toast the 8 slices of bread...cut the toast into cubes and line the pie plate on the bottom and on the sides. Pour the milk mixture over this toasted cubes. In separate bowl, beat the 5 eggs well. Add the fruit to the beaten egg mixture, along with about 1/4 cup of sugar. Mix well. Pour on top of the milk covered toast. Bake in a 350-375 degree oven for about 50-60 minutes. Pudding will be down, when lightly browned and puffed. Be sure to check oven to make sure not too hot. Turn down temp if browning too quickly. Remove From Oven and let cool thouroughly. Top the entire pudding with freshly made whipped cream after cooled. This is not too sweet of a dessert and is not too heavy a dessert to eat after a steak dinner. Or, just serve for an afternoon dessert. This will make enough for 7-8 large servings!
|
 Strawberry Rhubarb Pie Filling, 32 fl. Oz.
Back to PUdding Recipes Back to Home Page | Email Me!
|