Fruit Bread Pudding

Directions

1. Preheat oven to 350 degrees. Liberally grease 9 x 13 baking dish with Blood Orange olive oil and set aside. In a medium saucepan, bring milk, sugar, olive oil and vanilla to a low simmer. Remove from heat and cool.
2. Place cubed bread in a large bowl. Add rhubarb, strawberries, blueberries and white chocolate chips. Toss to combine. Pour bread and fruit mixture into prepared baking dish. In a medium bowl, whisk eggs and a pinch of salt. Temper the eggs with 1 cup of the milk mixture. Stir to combine. Pour the egg mixture into a larger bowl with the remaining milk mixture and stir well to combine. Pour combined mixture evenly over bread &, fruit, pressing the bread into the custard so it is recently covered.
3. Bake for 45 minutes. Remove from the oven and top the bread pudding evenly with reserved fruit, and white chocolate chips. Return dish to the oven and continue baking 15 minutes until the center of the bread pudding is set and it's puffed and golden. Remove from the oven and serve warm with ice cream.