This Women’s History Month, we’re celebrating all the women of Hot Bread Kitchen, including some of our amazing women board members. On Wednesday, March 29 board member Gail Simmons took over our social media and shared this spring-ready Strawberry Rhubarb Bread Pudding recipe with us.
Strawberry Rhubarb Bread Pudding
1 pound challah, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
3/4 pound rhubarb (about 3 medium stalks), cut into 1/2-inch pieces
1 pint strawberries, hulled and halved (quartered if large), divided
1 cup sugar
1/2 teaspoon lemon zest
4 large eggs, beaten
3 cups milk
1 teaspoon vanilla extract
Whipped cream or crème fraîche, for serving
Preheat oven to 350 degrees. Spread the challah on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the rhubarb and all but a handful of strawberries and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the rhubarb is softened, 6-8 minutes. Stir in the lemon zest.
In a large bowl, whisk the eggs with the milk, vanilla and the remaining 3/4 cup of sugar. Add the challah and rhubarb mixture and toss well until evenly coated. Let stand for 5 minutes to allow the challah to absorb the custard.
Brush an 8-by- 11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and sprinkle the reserved strawberry halves over top. Drizzle the remaining 2 tablespoons of melted butter over top.
Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly. Serve with whipped cream or crème fraîche.