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Delicious Rhubarb Bread Pudding Recipe

Rhubarb Bread Pudding

Rhubarb Bread Pudding is a delightful twist on a classic dessert that marries the tartness of rhubarb with the comforting warmth of homemade bread pudding. Perfect for utilizing stale bread slices and transforming them into a creamy, custardy dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Bread Pudding
  • 4 cups cubed day-old bread
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 4 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Equipment

  • Large Mixing Bowl
  • Whisk
  • Baking dish (9x13 inch recommended)
  • Spatula or wooden spoon
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large bowl, combine the cubed day-old bread and chopped rhubarb.
  3. Step 3: In another bowl, whisk together the sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
  4. Step 4: Pour the custard mixture over the bread and rhubarb, gently stirring to combine.
  5. Step 5: Allow the mixture to sit for about 15 minutes.
  6. Step 6: While the mixture is soaking, grease your baking dish with melted butter.
  7. Step 7: After the mixture has soaked, pour it into the prepared baking dish. Bake for 45 to 55 minutes, or until set and the top is golden brown.
  8. Step 8: Allow the pudding to cool slightly before serving.

Notes

Store leftover Rhubarb Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving for the best texture.