Strawberry Rhubarb Bread Pudding

There's nothing so simply delicious as a fresh baguette. There's nothing as disappointing as it's texture on day two!

So as I stared at 3/4 of a loaf of two-day old bread, I knew that an olive oil dip wasn't going to salvage my bakery.

I had a few options: breadcrumbs and croutons, too boring!

French Toast, possible but it was mid-week and there was no way I'd convince my lovely hubby to eat breakfast before work.

I settled on bread pudding and began to scour the internet for recipes.

My bread pudding is based off of this recipe. However, I've substituted 1/2 cup of strawberries for 1/2 cup of the rhubarb, my cooking method also differs. Click over to All Recipes for your ingredient list, and then ignore the prep instructions as I think the ones I nabbed from this website are better!

Preheat the over to 350. Place bread cubes into a nice big mixing bowl. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb and berries. Pour over the soaked bread, and stir gently until evenly blended let this hang out for at least 30 minutes so the bread gets nice and saturated.

Grease five large ramekins, evenly divide the mixture and sprinkle walnuts over the top. Put a kettle on to boil. Put foil over each individual bread pudding careful that the foil doesn't touch the mixture and place in a large baking dish.

Once your water is boiling pour into the baking dish about 3/4 of the way up the sides of the ramekins. This method of baking is known as a water bath and it's used to more evenly cook custards, and I'm of the opinion this method of individually cooked bread pudding gives you a moister, much more appealing end product!

Put the pan containing the ramekins in the oven and bake for roughly 30 minutes. Remove the foil and cook for another 20-30 minutes until it is puffed up, the liquid has been absorbed and the tops are just lightly browned. Compare yours to the photo, if they don't look like this, they aren't ready to pull out (well unless they are black, and then it's time to hit square 1).