Recipe~ Strawberry Rhubarb Pudding
Strawberries and rhubarb are plentiful this time of year. Since I don’t have time to make pie crust from scratch, and I had an overabundance of strawberries and rhubarb, I created this recipe. Add several day-old croissants, sugars and spices… and you’ve got a delicious dessert.
Strawberry Rhubarb Pudding
4-large croissants, cut into cubes or stale bread (about 8-10 cups)
4 cups rhubarb, 1/2-inch dice
3 cups strawberries, quartered
1/2 cup sugar
1 cup light brown sugar
4 large eggs, slightly beaten
2 cups whole milk
2 teaspoons vanilla
1 teaspoon cinnamon
3/4 cup light brown sugar, packed
3/4 cup butter
Preheat oven to 350 degrees. Butter a 9 x 13-inch pan or a large baking dish. In a large bowl, add eggs, milk, brown sugar, cinnamon and vanilla to make the custard mixture. Mix together until well blended. Add croissants. Let it sit for at least 30 minutes, for the croissants to soak up as much of the custard mixture as possible. Add rhubarb and strawberries and gently mix together, until well blended.
While the croissants are soaking make the topping. In a medium bowl, add butter and brown sugar. Mix together with a fork, until it forms a crumbly mass.
Pour croissant and fruit mixture into a greased, baking dish. Sprinkle crumble topping over mixture, spreading it evenly with a spoon. Bake pudding for 55-65 minutes, until top is golden brown and slightly caramelized. Test for doneness by inserting a knife into the center and it comes out clean. Cool, or serve warm with ice cream, or milk and a dollop of whipped cream. Enjoy!