Vanilla Bread Pudding With Strawberry Rhubarb Compote
A Quick and Easy Way to Enjoy the Luscious Tart Flavor of Fresh Rhubarb!
Ingredients List
Bread Pudding
- 4 cups - white bread, cut into cubes
- 4 - eggs
- 3 - egg yolks
- 1 1/2 cups - milk
- 1 1/2 cups - heavy whipping cream
- 3/4 cup - Domino® Granulated Sugar
- 1/4 tsp. - salt
- 1 tsp.- vanilla
- 1 tbsp. - butter
Strawberry-Rhubarb Compote
- 2 1/2 cups - rhubarb, trimmed and cut into 1/4" pieces (1/2 lb.)
- 1/2 cup - Domino® Granulated Sugar
- 1/2 cup - orange juice
- juice of 1/2 lemon
- 1 pint - strawberries, sliced
Instructions
Bread Pudding
Preheat oven to 350°F. Butter a 13x9x2-inch baking pan. Dry bread cubes on cookie sheet in 350°F oven 10 to 15 minutes. Place dried bread cubes in prepared pan. In large mixing bowl, whisk all pudding ingredients except butter. Pour pudding over bread cubes. Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top of pudding. Bake 40 to 50 minutes. (Pudding should be set in center, but not dry.) Spoon into serving dishes. Top with a spoonful of compote and a generous sprinkling of Domino® Confectioners Sugar.
Strawberry-Rhubarb Compote
In medium sauté pan, sauté rhubarb, sugar, orange and lemon juices until rhubarb starts to soften (approximately 3 minutes). Add strawberries. Sauté compote another 3 to 4 minutes. Add additional sugar if needed. Best served at room temperature. Makes 2 ½ cups.
Serves 8 to 10