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Rhubarb Bread Pudding Recipe (Deliciously Comforting!)

Rhubarb Bread Pudding

Welcome to a delightful culinary experience with our Rhubarb Bread Pudding. This comforting dessert combines the tartness of rhubarb with the sweetness of custard-soaked bread, creating a dish that is both heartwarming and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cubed day-old bread any type you prefer
  • 2 cups rhubarb chopped
  • 1 cup milk whole or 2%, or a non-dairy substitute
  • 3 large eggs
  • 1 cup sugar adjust to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter melted

Equipment

  • Large Mixing Bowl
  • Whisk or Fork
  • 9x13-inch Baking Dish
  • Measuring Cups and Spoons
  • Cutting Board and Knife
  • Spatula
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cubed day-old bread and the chopped rhubarb.
  3. Step 3: In another bowl, whisk together the milk, eggs, sugar, vanilla extract, ground cinnamon, salt, and melted butter.
  4. Step 4: Pour the wet mixture over the bread and rhubarb, ensuring that all the bread is soaked.
  5. Step 5: Allow the mixture to sit for about 15 minutes.
  6. Step 6: Grease the baking dish and transfer the soaked mixture to the dish, spreading it out evenly.
  7. Step 7: Bake for 40-45 minutes until golden brown and a knife inserted in the center comes out clean.
  8. Step 8: Allow the pudding to cool slightly before serving.

Notes

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. You can serve it warm or at room temperature, and for an extra treat, serve with whipped cream or vanilla ice cream!