Strawberry Rhubarb Moonshine Bread Pudding
Yes, you read that right – there is MOONSHINE 🥃 in this bread pudding and trust me when I tell you it is DELICIOUS! A fun little way to CELEBRATE rhubarb season! I promise, this will be the BEST bread pudding YOU’VE EVER HAD!! HANDS DOWN!
- 1 16-oz loaf day old brioche
- 1/2 cup Stonewall Kitchen Strawberry Jam
- 3 stalks rhubarb, leaves trimmed, and chopped into 1/2 inch pieces
- 1 cup plus 3 tablespoons granulated sugar, divided
- 1 tablespoon Butter Extra Virgin Olive Oil, for baking dish
- 2 cups heavy cream
- 1 cup half and half
- 4 large eggs
- 1/4 cup Sugarlands Shine Strawberry Dream Sippin’ Cream (plus a little extra for serving)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Preheat the oven to 350°F and place the baking rack in the center of the oven.
Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. If the bread is especially lofty, you may consider slicing it into three layers, about 1 inch thick each. Spread the Stonewall Kitchen Strawberry Jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces, then crosswise again, until you have cubes of jam filled bread.
Toss the rhubarb in 2 tablespoons of sugar.
Prepare a 9″x13″ baking dish by spraying the dish with the Butter Extra Virgin Olive Oil (using your Misto Olive Oil Sprayer) and sprinkling with 1 tablespoon of sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.
In a medium bowl, whisk together the remaining cup of sugar with the heavy cream, half and half, eggs, Sugarlands Shine Strawberry Dream Sippin’ Cream, vanilla and cinnamon. Pour over the bread and rhubarb and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.
Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with more Sugarlands Shine Strawberry Dream Sippin’ Cream!
*Recipe adapted from: https://kitchenconfidante.com/rhubarb-bread-pudding-recipe