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.
Preheat the oven to 350ºF (180ºC). Lightly grease a 9x13-inch (23x33-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.