• 8servings
  • 134minutes
  • 320calories

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Ingredients Jump to Instructions ↓

  1. 4 large egg whites

  2. 4 large eggs

  3. 1 cup(s) skim milk

  4. 1/2 cup(s) sugar

  5. 1 tablespoon(s) vanilla extract

  6. 1 teaspoon(s) freshly grated orange zest

  7. 4 cup(s) whole-grain bread , crusts removed if desired and cut into 1-inch cubes

  8. 2 cup(s) roughly broken gingersnaps

  9. 2 cup(s) quartered strawberries , fresh or frozen (thawed)

  10. 1 cup(s) diced rhubarb

  11. 1/4 cup(s) chopped walnuts , lightly toasted

  12. 1/4 cup(s) chopped walnuts , lightly toasted for topping, or Streusel Topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

  2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.

  3. 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.

  4. 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.


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