Rhubarb Bread Pudding

Welcome to the delightful world of Rhubarb Bread Pudding! This timeless dessert combines the tangy flavor of rhubarb with the comforting texture of bread pudding, creating a dish that is both satisfying and indulgent.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

For the Rhubarb Bread Pudding

4 cups bread cubed (preferably stale or day-old bread for the best texture)
2 cups rhubarb chopped (fresh or frozen, thawed and drained)
1 cup milk (whole milk or your choice of dairy-free alternatives)
1 cup heavy cream (can substitute with half-and-half for a lighter option)
3/4 cup sugar (adjust based on your sweetness preference)
3 large eggs (room temperature for better emulsification)
1 teaspoon vanilla extract (pure vanilla extract for the best flavor)
1/2 teaspoon ground cinnamon (adds warmth and depth)
1/4 teaspoon salt (to balance the sweetness)

Equipment

Mixing bowls
Whisk
Baking Dish
Spatula
Measuring Cups and Spoons
Oven mitts
Cooling Rack

Method

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine the cubed bread and chopped rhubarb.
Step 3: In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
Step 4: Pour the liquid mixture over the bread and rhubarb, ensuring all pieces of bread are soaked. Gently stir to combine and let the mixture sit for 15 minutes.
Step 5: Transfer the mixture into a greased baking dish and spread it evenly.
Step 6: Bake for 45-50 minutes until set and golden brown, checking doneness with a toothpick.
Step 7: Allow to cool slightly before serving.

Notes

This dessert can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.