- Custard
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- Seasonings
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon freshly grated orange zest
- Bread and filling
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
- 2 cups roughly broken gingersnaps
- 2 cups quartered strawberries, fresh or frozen (thawed)
- 1 cup diced rhubarb
- 1/4 cup chopped walnuts, lightly toasted (see Tip)
- Topping
- 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)
- Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
- 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.
- 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.