STRAWBERRY RHUBARB BREAD PUDDING WITH STRAWBERRY RHUBARB COMPOTE AND CLOTTED CREAM

STRAWBERRY RHUBARB BREAD PUDDING WITH STRAWBERRY RHUBARB COMPOTE AND CLOTTED CREAM image

Categories Fruit

Number Of Ingredients 13

For the bread pudding:
2 cups organic milk
2 cups chopped rhubarb, leaves removed and stalks washed
2 cups quartered strawberries, hulled and washed
1 cup honey
2 large organic eggs
1 teaspoon vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc.)
For the compote:
1 cup chopped rhubarb, leaves removed and stalks washed
1 cup strawberries, hulled and quartered
3 tablespoons honey
Garnish: Clotted cream, whipped cream, Greek yogurt

Steps:

1. Preheat oven to 350°F. 2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan. 3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes. 4. While bread pudding is baking, combine compote ingredients in a saucepan and simmer over medium low heat until reduced and thickened to a soup jam consistency. Remove from heat. 5. Remove bread pudding from oven, let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan. 6. Slice bread pudding like a cake and serve with compote and a dab of clotted cream (or other dairy).