Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.
| Prep Time: | 30 minutes |
| Ready in: | 1 3/4 hours |
| Yield: | 8 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 4 large egg whites | |
| 4 large eggs | |
| 1 cup skim milk | |
| 1/2 cup sugar | |
| 1 tablespoon vanilla extract | |
| 1 teaspoon freshly grated orange zest | |
| 4 cups whole-grain bread , crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices) | |
| 2 cups roughly broken gingersnaps | |
| 2 cups quartered strawberries , fresh or frozen (thawed) | |
| 1 cup diced rhubarb | |
| 1/4 cup chopped walnuts , lightly toasted (see Tip) | |
| 1/4 cup chopped walnuts , lightly toasted, or Streusel Topping (see Tip) | |
Recipe Directions
- Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
- Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
To make ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
Spread walnuts on a baking sheet, place in a preheated 350
degree F oven and toast, stirring once, until fragrant and
lightly browned, 7 to 9 minutes.
To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats
(preferably old-fashioned), 2 tablespoons brown sugar and 2
tablespoons canola oil in a small bowl. Spread the mixture on top
of the pudding after the initial 40 to 45 minutes of
baking.
Health Advantages: low sat fat, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 320 cal | Carbohydrate Servings: | 3 | |||||
| Carbohydrates: | 46 g | Dietary Fiber: | 4 g | Cholesterol: | 106 mg | |||
| Fat: | 10 g | Sodium: | 334 mg | Saturated Fat: | 2 g | |||
| Protein: | 11 g | Potassium: | 374 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv). | |||||||
| Exchanges: | 1 starch, 2 other carbohydrates, 2 fat | |||||||
