Name: Rhubarb Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 cups of cubed bread (such as French or brioche); 2 cups of chopped rhubarb; 4 large eggs; 1 cup of milk; 1/2 cup of heavy cream; 3/4 cup of granulated sugar; 1 teaspoon of vanilla extract; 1/2 teaspoon of ground cinnamon; Pinch of salt; Butter, for greasing the baking dish

Rhubarb Bread Pudding

Bread pudding is a timeless dessert loved for its comforting warmth and versatility. While traditional recipes often feature ingredients like raisins or cinnamon, we’re here to introduce you to a delightful variation: Rhubarb Bread Pudding.

Experience a delicious twist on tradition with our Rhubarb Bread Pudding recipe. Bursting with the tartness of rhubarb and the comforting warmth of baked bread, this dessert offers a delightful departure from the ordinary. With its golden-brown crust and moist, flavorful interior, each bite is a symphony of taste and texture.

Simple to prepare yet utterly irresistible, Rhubarb Bread Pudding is sure to become a beloved addition to your dessert repertoire. Treat yourself to this mouthwatering creation and discover the joy of culinary innovation!

Questions I often get asked about this recipe:

Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb can be used in place of fresh. However, be sure to thaw it completely and drain any excess liquid before adding it to the bread pudding mixture.

Can I make this recipe ahead of time?
Yes, you can assemble the bread pudding up to a day in advance and keep it covered in the refrigerator until you’re ready to bake it. Just be sure to let it sit at room temperature for about 15 minutes before baking to take the chill off.

Can I use a different type of bread?
While French or brioche bread works well for this recipe, you can experiment with other types of bread, such as challah or ciabatta. Just make sure it’s a sturdy bread that can hold up to soaking in the custard mixture.

Can I adjust the sweetness of the recipe?
Absolutely! If you prefer a sweeter bread pudding, you can increase the amount of sugar in the custard mixture to your taste. Conversely, if you like it less sweet, you can reduce the amount of sugar or even omit it altogether.

How should I store any leftovers?
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until warmed through before serving.

What you need to make Rhubarb Bread Pudding:

Ingredients:

4 cups of cubed bread (such as French or brioche)

2 cups of chopped rhubarb

4 large eggs

1 cup of milk

1/2 cup of heavy cream

3/4 cup of granulated sugar

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

Pinch of salt

Butter, for greasing the baking dish

How to make it:

Instructions:

Preheat your oven to 350°F (175°C). Grease a baking dish with butter.

In a large bowl, combine the cubed bread and chopped rhubarb. Spread this mixture evenly in the prepared baking dish.

In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.

Pour the egg mixture over the bread and rhubarb, ensuring that all the bread is soaked. Use a spoon to gently press down on the bread to help it absorb the liquid.

Allow the bread pudding to sit for about 15 minutes, allowing the bread to soak up the custard mixture.

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is set and golden brown on top.

Once baked, remove the bread pudding from the oven and let it cool slightly before serving.

Serve warm, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips:

Soak Bread Thoroughly: Allow the bread cubes to soak in the custard mixture for at least 15 minutes before baking. This ensures they absorb moisture evenly, resulting in a moist and tender texture throughout the pudding.

Adjust Sugar to Taste: Taste the rhubarb before adding sugar to the recipe. If it’s particularly tart, you may want to adjust the amount of sugar accordingly to achieve the perfect balance of sweetness and tartness in your bread pudding.

Test for Doneness: Insert a toothpick or knife into the center of the pudding to check for doneness. It should come out clean or with just a few moist crumbs attached, indicating that the pudding is fully cooked.

Rest Before Serving: Allow the bread pudding to cool slightly before serving. This allows it to set and the flavors to meld together for the best taste and texture. Serve warm for a comforting treat!

Latest Reviews:

5-Stars
“Absolutely sensational! I made this Rhubarb Bread Pudding for a special family dinner, and it was a showstopper. The tartness of the rhubarb combined with the creamy custard was a match made in heaven. The recipe was easy to follow, and the end result was pure perfection. It’s now a staple in my dessert repertoire!”

5-Stars:
“Wow! I’ve never been a huge fan of rhubarb, but this recipe has completely converted me. The Rhubarb Bread Pudding was divine—so comforting and delicious. The flavors were perfectly balanced, and the texture was spot on. I’ll definitely be making this again and again!”

4-Stars:
“I can’t say enough good things about this Rhubarb Bread Pudding! It was like a warm hug on a plate. The rhubarb added a lovely tanginess that cut through the sweetness of the custard. I served it with a scoop of vanilla ice cream, and it was pure bliss. This recipe is a winner!”

4-Stars: “This Rhubarb Bread Pudding exceeded all expectations! The flavors were incredible, and the texture was just right—moist and rich without being too heavy. It’s the perfect dessert for any occasion, whether it’s a cozy night in or a festive dinner party. Trust me, you need to try this recipe!”

Printable Recipe: