Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.
|Prep Time:||30 minutes|
|Ready in:||1 3/4 hours|
|Ease of Prep:||Easy|
|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)|
- 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.
|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|