Rhubarb Bread Pudding

If you’re searching for a unique dessert that combines texture and flavor in a delightful way, look no further than Rhubarb Bread Pudding. This classic dish is a heartwarming combination of sweet and tart, making it a perfect choice for any occasion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

For the Rhubarb Bread Pudding

4 cups bread cubed (preferably day-old)
2 cups rhubarb chopped
1 cup milk whole milk preferred
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup brown sugar for topping

Equipment

Large Mixing Bowl
Whisk
Baking Dish (9x13-inch)
Spatula
Measuring cups and spoons
Oven Mitts
Cooling rack

Method

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine cubed bread and chopped rhubarb. Gently toss together.
Step 3: In another bowl, whisk together milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
Step 4: Pour the custard mixture over the bread and rhubarb, stirring gently.
Step 5: Grease a 9x13-inch baking dish and transfer the mixture into the dish.
Step 6: Sprinkle brown sugar evenly over the top.
Step 7: Bake for 40-45 minutes until golden brown and set. Test with a toothpick.
Step 8: Allow to cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prepare the pudding mixture a day in advance and bake it just before serving.