Driscoll's Chef Revsin brings back the classic with the special addition of a familiar flavor team, strawberry and rhubarb.

• 6 slices egg bread, or challah or brioche, crust removed, 1/2 inch thick and 3x4 inch
• 1-1/2 cups rhubarb, cut into 1/2 inch pieces
• 1 lb. Driscoll's strawberries, rinsed, dried and hulled, cut into half or quarters
• 2 Tbs. sugar
• 1-1/4 cups milk
• 1/3 cup heavy cream
• 1/2 tsp. vanilla
• 3 eggs
• 1 egg yolk
• 1/4 cup sugar
• 1 tsp. soft butter
• 1 Tbs. sugar
• 2 tsp. butter
• 1 Tbs. cinnamon sugar

Toast bread slices on the rack of 350°F oven until light golden, about 10 minutes. Set aside. Toss rhubarb and strawberries with sugar, set aside.

To make the custard: Scald milk, cream and vanilla in saucepan. Beat the eggs and extra yolk with the 1/4 cup sugar. Whisk warm milk into the egg mixture. Strain custard. Set aside.

To assemble: Coat the bottom of pan with butter. Sprinkle with remaining sugar. Pour strawberry rhubarb mixture into pan reserving 1 cup.

Place one layer of bread slices over mixture. Pour 1/2 cup of fruit mixture over bread slices. Layer remaining bread slices over fruit mixture. Spread remaining fruit mixture over bread slices.

Pour custard over bread slices pressing bread into custard. Let stand until bread is soaked, about 5 minutes. Sprinkle cinnamon sugar over, dot with butter. Cover bread pudding with foil. Place a baking or roasting pan, large enough to comfortably hold the bread pudding pan, in the oven. Pour boiling water into the roasting pan to come halfway up. Bake 30 minutes. Remove the foil and bake until the custard is set and the top has browned, about 30 minutes.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 259, fat 10.7g, 37% calories from fat, cholesterol 135mg, protein 7.3g, carbohydrates 34.2g, fiber 2.4g, sugar 18.4g, sodium 194mg, diet points 6.1.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.4, Bread: 1.0, Lean meat: 0.3, Fat: 1.7, Sugar: 0.8, Very lean meat protein: 0.0

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