FarmShare Kitchen: Strawberry Rhubarb Bread Pudding

When strawberries are in season, we just can't get enough of them. Here's a great way to enjoy fresh, Northeast Ohio strawberries. 


Strawberry Rhubarb Bread Pudding

2 cups organic milk (if bread is very dry, you may need to add more milk)
2 cups rhubarb, chopped into 1” pieces
2 cups strawberries, hulled & quartered
1 cup honey 
2 large eggs 
1 tsp vanilla extract 
10 cups day-old bread (challah, egg bread, baguette, etc.), cubed 
Greek yogurt or whipped cream sweet- ened with a bit of honey or Ohio maple syrup (optional)

Preheat oven to 350 degrees.

Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Add pudding mixture to a 9-inch spring-form pan. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes. Let cool. 

When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan and serve.