Raisin Bread Pudding Recipe With Strawberries, Rhubarb, and Maple Syrup
This Raisin Bread Pudding Recipe doesn’t contain any eggs; Instead, sourdough bread is tossed with maple syrup, melted butter, and a little sugar and left to soak for a short time. Feel free to switch out the fruit based on what’s in season. Rhubarb, strawberries, raspberries, or peaches taste terrific - consider mixing them together - while apple and cranberries are great options for the colder months.
Prep Time20 mins
Cook Time30 mins
- 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
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.
- 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!