Ingredients

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

Preparation

  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).