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I made strawberry-rhubarb simple syrup and wondered what to do with the remaining cooked flesh. It had the consistency of jam. Accidentally on purpose, a teaspoon of it ended up on my toasted cornbread. My impromptu breakfast inspired this summer bread pudding.

strawberry rhubarb cornbread puddingWhat you need:

Strawberry-Rhubarb Filling:


  • 4 lg eggs
  • 4 lg egg whites
  • 1 c buttermilk
  • 1/2 c brown sugar
  • 1 tbs pure vanilla
  • 1 tsp freshly grated lemon zest


  • 12 corn muffins (I used 2 cornbread & muffin mixes)


  • 1/4 c chopped, toasted pecans

the top of strawberry rhubarb cornbread puddingWhat you do:

  • Heat oven to 375°.
  • Prepare 11 in x 7 in glass baking dish with cooking spray.
  • In med bowl whisk egg whites, eggs and milk.
  • Add sugar, vanilla and lemon zest.
  • In lg bowl add bread, strawberry-rhubarb mixture and 1/4 c pecans.
  • Toss to combine.
  • Add custard and toss to coat.
  • Pour into prepared baking dish and press down.
  • Cover with foil.
  • Bake until custard is set, about 45 min.
  • Remove foil and sprinkle with remaining pecans.
  • Continue to bake until pudding is golden, about 15 min.
  • Remove from oven and transfer to wire rack.
  • Cool slightly.
  • Serve with vanilla ice cream and strawberry-rhubarb syrup, if desired.