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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 mins
Cook Time: 30 mins
Total Time: 55 mins
This post was sponsored by Atlantic Superstore, 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!
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Ingredients
- Sourdough bread
- Sugar
- Ground cinnamon
- Melted butter
- Strawberries
- Rhubarb
- Maple syrup
- Lemon juice
More Rhubarb Recipes
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🖨 Recipe
Strawberry Rhubarb Bread Pudding
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.
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
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.
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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