Strawberry Rhubarb Bread Pudding

Strawberry Rhubarb Bread Pudding

2 cups organic milk (if bread is very dry, you may need to add more milk)
2 cups chopped rhubarb, leaves removed (they're toxic!) and stalks washed
2 cups quartered strawberries, hulled and washed
1 cup honey
2 large organic eggs
1 teaspoon vanilla extract
10 cups day-old bread cubes (challah, brioche, baguette, etc.)

1. Preheat oven to 350 degrees F.

2. Whisk milk, eggs and vanilla in large bowl to blend. Fold in rhubarb, strawberries, and bread cubes and let stand for 15 minutes. Put pudding mixture in a 9-inch springform pan.

3. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
4. Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
This is extremely lovely topped with a strawberry-rhubarb compote, which you can make with some extra rhubarb and strawberries, just chop and simmer them on the stove, sweetened with honey, until thick. And while you're at it, a little greek yogurt or whipped cream doesn't hurt either. I once topped this bread pudding with the compote and clotted cream—it was full-on sinful.
SIMPLE SOLUTION: I like to make bread pudding in a springform pan, it elevates the dish from casserole-like to a more elegant cake form, but you can easily use a baking dish too.