Strawberry Rhubarb Bread Pudding
Strawberry Rhubarb Bread Pudding

STRAWBERRY RHUBARB BREAD PUDDING

V
VEGETARIAN

$13.00  / $6.50  PER SERVING

V
VEGETARIAN

SERVES 2

The summery dessert or brunch treat of our dreams! We start with a blend of brioche and sourdough breads from the excellent bakers at Runner & Stone in Gowanus. Then we add peak-season local rhubarb + strawberries and a creamy white chocolate custard. Pop it in the oven until those fruit juices bubble and the craggy surface crisps right up!
  • Runner & stone brioche
  • Local strawberries and rhubarb
  • White chocolate

Preheat oven to 400°. Remove bread pudding from plastic packaging and place on a sheet pan. Bake for 45-55 minutes until cooked through. You'll know it's done when the crust is golden brown and juices are bubbling. Let cool 5-10 minutes before serving.

Cream, Strawberries*, Milk, Rhubarb*, White Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Nonfat Dry Milk, Milkfat, Soy Lecithin, Natural Vanilla Extract), Bread (Water, Flour*, Sugar*, Sourdough Culture, Milk, Butter, Eggs, Salt, Yeast, Orange Blossom Water), Eggs, Brown Sugar*. CONTAINS: Eggs, Milk, Wheat. *Organic Ingredient.

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Ipsa Icon
The summery dessert or brunch treat of our dreams! We start with a blend of brioche and sourdough breads from the excellent bakers at Runner & Stone in Gowanus. Then we add peak-season local rhubarb + strawberries and a creamy white chocolate custard. Pop it in the oven until those fruit juices bubble and the craggy surface crisps right up!
Ipsa Icon
The summery dessert or brunch treat of our dreams! We start with a blend of brioche and sourdough breads from the excellent bakers at Runner & Stone in Gowanus. Then we add peak-season local rhubarb + strawberries and a creamy white chocolate custard. Pop it in the oven until those fruit juices bubble and the craggy surface crisps right up!
Ipsa Icon
The summery dessert or brunch treat of our dreams! We start with a blend of brioche and sourdough breads from the excellent bakers at Runner & Stone in Gowanus. Then we add peak-season local rhubarb + strawberries and a creamy white chocolate custard. Pop it in the oven until those fruit juices bubble and the craggy surface crisps right up!

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Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.

In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.

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