Molly MacRae is the author of the award-winning Haunted Yarn Shop Mysteries. She was also one of the authors who participated in bestselling Bake, Love,Write: 105 Authors Share Dessert Recipes and Advice on Love and Writing. Today I’m featuring Molly’s Rhubarb Sourdough Bread Pudding from the book. Learn more about Molly and her books at her website.
Rhubarb Sourdough Bread Pudding
12 ounces sourdough bread ripped into 1/2”-1” pieces
1-1/2 cups milk
4 tablespoon butter
1-1/2 cups sugar
1/4 teaspoon salt
1 tablespoon fresh orange zest
1/4 cup crystallized ginger, chopped
4 cups rhubarb*, chopped
1/2 cup raw or brown sugar
1/4 cup pecans, chopped
Preheat oven to 350 degrees F.
*Only use the fleshy red stems. Some rhubarb is sold with the leaves still on. Rhubarb leaves are poisonous.
Spread bread on a cookie sheet and lightly toast. Place in a greased 3 qt. casserole dish.
Melt butter with milk. Pour over bread in casserole.
Mix together eggs, sugar, salt, and zest. Stir in rhubarb and ginger. Stir rhubarb and egg mixture into bread mixture. Top with sugar and pecans.
Bake for 55-60 minutes until set.
Bake, Love, Write:
105 Authors Share Dessert Recipes and Advice on Love and Writing
What do most authors have in common, no matter what genre they write? They love desserts. Sweets sustain them through pending deadlines and take the sting out of crushing rejection letters and nasty reviews. They also often celebrate their successes—selling a book, winning a writing award, making a bestseller list, or receiving a fabulous review—with decadent indulgences. And when authors chat with each other, they often talk about their writing and their lives. Recipes. Writing. Relationships. In this cookbook 105 authors not only share their favorite recipes for fabulous cakes, pies, cookies, candy, and more, they also share the best advice they’ve ever received on love and writing.