This strawberry rhubarb bread pudding recipe is so easy to make and doesn’t contain any eggs or milk. Instead, sourdough bread is tossed with maple syrup, melted butter, and a little sugar and left to soak for a short time. Bread pudding is a go-to recipe in our house and we switch out the fruit based on what’s in season during the spring and summer. Rhubarb, strawberries, raspberries, and peaches all taste terrific in bread pudding – consider mixing them together – while apples and cranberries are great options for the colder months.
This post was sponsored by Atlantic Superstore, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.
Food Lovers Unite With Bread Pudding!
I love bread pudding, anchovies, and hot dogs! Maybe you think those three things are disgusting. I don’t love mussels, chocolate desserts, or tomato sauce on pizza. Maybe you think those things are amazing! The point is, we can love some things, and loathe others, but still be united by our love of food.
From The Atlantic Superstore Website:
The grassy smell of a fistful of herbs. A strawberry that’s red through and through, that tastes like a strawberry should. A ripe tomato sprinkled with flaky salt. The lazy pull of melted cheese. You may not have realized how much of a food lover you really are. But we see it – the happiness, the obsession, the curiosity you feel for food. Because we’re food lovers too.
RELATED RECIPE: Peach Bourbon Bread Pudding
Atlantic Superstore Is My First Choice For Quality
I’m proud to have once again partnered with Atlantic Superstore, this time for the Food Lovers Unite campaign. You see, if I happen to love raisins, and you hate them, the bottom line is – we both still care about food selection and quality. Atlantic Superstore is my #1 choice for that.
RELATED RECIPE: Cheese Tea Biscuits
A Divided Household Can Come Together
My partner Chris is somewhat of a picky eater (don’t tell him I told you that). It’s been challenging over the last number of years to come up with meals that we enjoy together, and even more so now that we have a young daughter. Despite our differences we all three agree on one thing – we love everything about food! The smells, the tastes, the textures, and the process of cooking and baking meals together. We love it all.
RELATED RECIPE: Cherry Clafoutis
The Great Debate – Raisins Yes or No?
I totally get it. You’re at a social gathering and you see a huge plate of chocolate chip cookies on the table. You grab one, take a big bite, and OH NO IT’S A RAISIN. Ok, ok, calm down, so it wasn’t a chocolate chip in your cookie, but really, why all the negativity towards these sweet little dried grapes? Can you ACTUALLY imagine a world without oatmeal raisin cookies? A world without rum and raisin ice cream?! A world without raisin bread pudding?!!! I think not.
RELATED RECIPE: Oatmeal Breakfast Cookies
Cook’s Notes
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Feel free to substitute any bread you like. We love sourdough, but any bread will do!
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Swap the 2 cups of strawberries and 2 cups of rhubarb for any other seasonal fruit you love.
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The base of the recipe is essentially a cinnamon raisin bread pudding, however feel free to leave the raisins out if you don’t like them! They’re totally optional!
Raisin Bread Pudding Recipe With Strawberries, Rhubarb, and Maple Syrup
Ingredients
- 8 cups sourdough bread torn into bite-sized pieces
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 cup butter melted
- 2 cups strawberries quartered
- 2 cups rhubarb chopped
- 1 cup raisins (optional)
- 1 cup maple syrup
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350ºF. Generously grease a 9x13 oven-safe dish with butter.
- Toss torn sourdough bread, sugar, and cinnamon together in a large bowl. Drizzle with melted butter and toss to evenly coat. Set aside.
- Add strawberries, rhubarb, raisins, maple syrup, and lemon juice to a separate bowl. Stir well to coat all fruit with liquid.
- Place one half of fruit mixture into prepared baking dish. Top with all of the butter-soaked bread. Scatter remaining fruit evenly over bread layer and bake 25-30 minutes until bread is lightly browned and rhubarb is soft.
Notes
- Feel free to substitute any bread you like. We love sourdough, but any bread will do!
- Swap the 2 cups of strawberries and 2 cups of rhubarb for any other seasonal fruit you love.
- The base of the recipe is essentially a cinnamon raisin bread pudding, however feel free to leave the raisins out if you don’t like them! They’re totally optional!
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
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