- 4½ cups cubed day-old sourdough bread, with crusts removed
- 1 cup plus 2 tablespoons packed light brown sugar
- 7 tablespoons unsalted butter
- ¼ cup orange juice
- ¼ teaspoon grated orange zest
- ¾ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cups chopped rhubarb (about 1¼ pounds untrimmed ribs)
- 3 cups sliced strawberries, blueberries and/or other berries
- Combine the bread, brown sugar, butter, orange juice, orange zest, cinnamon and vanilla in a large nonreactive bowl; mix until smooth. Reserve half the bread mixture. Mix the remaining bread mixture with the rhubarb.
- Spoon into a 9×13-inch baking dish sprayed with nonstick cooking spray. Place on a rack in the upper third of the oven. Bake at 375 degrees for 15 minutes.
- Remove from the oven and stir in the berries; the dish will be quite full. Top with the reserved bread mixture. Bake for 30 to 40 minutes longer or until bubbly and brown.
- Cool on a wire rack for 20 minutes. Serve warm topped with ice cream or whipped cream.