Rhubarb Bread Pudding

Why You’ll Love This Recipe

This Rhubarb Bread Pudding is more than just dessert—it’s a memory in the making:

Sweet Meets Tangy: The rhubarb adds a bright, tart contrast to the sweet custard base.
Creamy, But Not Too Sweet: Balanced sweetness means every bite is rich, but never cloying.
Easy to Make: No fancy tools or steps—just mix, soak, and bake.
Customizable: Want it sweeter? Add a bit more sugar. Prefer a richer sauce? Thicken it to your liking.
Crowd Pleaser: Whether served warm or chilled, this is a dessert that disappears fast at any gathering.

Prep & Cooking Time

Simple ingredients, minimal effort, and a dreamy outcome—this recipe is built for ease:

Preparation Time: 15 minutes
Soaking Time: 1 hour (or overnight)
Cooking Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 8 generous servings
Calories: 801 kcal per serving

Ingredients

Everything you need for a cozy dessert night:

Bread Pudding
• 3 cups diced rhubarb (fresh or frozen, no ice crystals)
• 6 cups cubed day-old bread
• 1/4 cup melted butter or oil
• 3/4 cup sugar (or up to 1 cup for extra sweetness)
• 2 1/4 cups milk
• 6 eggs
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 2 tsp orange zest
• 2 egg whites (optional – from the custard sauce below)

Vanilla Custard Sauce (Creme Anglaise)
• 1 cup whole milk
• 2 Tbsp sugar (or 3–4 Tbsp for a sweeter sauce)
• 2 egg yolks
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep the Dish: Grease a 9×13 inch baking dish. Add the diced rhubarb and cubed bread. If using frozen rhubarb, remove any ice first.
2. Mix the Custard: In a large bowl, whisk together butter, sugar, milk, eggs, cinnamon, vanilla, salt, orange zest, and optional egg whites.
3. Pour & Soak: Pour the custard over the bread and rhubarb, pressing down to soak everything well. Cover and refrigerate for 1 hour or overnight.
4. Bake: Let sit at room temperature while preheating the oven to 350°F (180°C). Bake for 50–60 minutes. Check after 30 minutes—cover with foil if browning too quickly. It’s done when a knife in the center comes out clean or the internal temp hits 160°F.
5. Rest & Serve: Let rest 10 minutes before slicing. Serve warm with custard sauce, ice cream, or whipped cream.
6. Store Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days.

Vanilla Custard Sauce (Creme Anglaise)
1. Heat Milk: Bring milk to a simmer over medium heat—don’t boil. Remove from heat.
2. Temper Eggs: In a separate bowl, whisk sugar and egg yolks. Slowly add warm milk while whisking constantly.
3. Cook Sauce: Return to the pan. Add vanilla. Stir constantly over medium heat until the sauce thickens slightly (5–10 minutes). Do not boil.
4. Serve or Store: Cool slightly before serving. Store in the fridge for up to 4 days.

How to Serve

This pudding is rich, nostalgic, and perfect on its own—but even better with something extra:

With Warm Sauce: Drizzle the custard sauce right before serving.
With Ice Cream: Vanilla or caramel works beautifully.
With Fruit: Top with fresh strawberries or stewed rhubarb.
As Breakfast: Yes—it’s good enough for dessert, but cozy enough for breakfast too.

Tips & Variations

Too Tart? Add more sugar to taste. Rhubarb varies in tartness.
Want it Thicker? Add 1 Tbsp cornstarch to the sauce for a pudding-like texture.
No Rhubarb? Substitute with chopped apples or berries.
Gluten-Free Option: Use gluten-free bread—it works just as well.
Make-Ahead Friendly: Both the pudding and sauce can be made a day ahead.

Final Thoughts

Rhubarb Bread Pudding is the kind of dessert that brings warmth to your kitchen and comfort to your soul. Whether it’s a rainy day, a family brunch, or just a craving for something simple and sweet, this dish is always the right choice. Rich with custard, kissed with citrus, and perfectly tart from rhubarb—it’s a slice of home you’ll want to make again and again.

Rhubarb Bread Pudding

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• Author: Shirley
• Total Time: 1 hour 5 minutes

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Description

A warm, comforting dessert that blends sweet custard and tangy rhubarb—this Rhubarb Bread Pudding is old-fashioned goodness baked to perfection.

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Ingredients

Scale 1x2x3x

1. 3 cups diced rhubarb, fresh or frozen
2. 6 cups cubed day-old bread
3. 1/4 cup melted butter or oil
4. 3/4 cup sugar
5. 2 1/4 cups milk
6. 6 eggs
7. 1 tsp cinnamon
8. 1 tsp vanilla
9. 1/2 tsp salt
10. 2 tsp orange zest
11. Vanilla Custard Sauce (Creme Anglaise)
12. 1 cup whole milk
13. 2 Tbsp sugar
14. 2 egg yolks, beaten (add egg whites to bread pudding)
15. 1 tsp vanilla extract

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Instructions

1. Grease a 9×13 inch (23×33 cm) baking dish
2. Add the rhubarb and bread into the baking dish and mix well. If using frozen rhubarb, remove any ice crystals.
3. In a large bowl, whisk together the melted butter, sugar, milk, eggs, cinnamon, vanilla, salt, and orange zest (plus the 2 egg whites from the custard sauce, if making).
4. Pour the mixture over the bread and rhubarb, ensuring that all pieces are soaked.
5. Cover and let rest for one hour or overnight in the refrigerator.
6. Remove from the fridge while preheating the oven to 350°F (180°C).
7. Bake for 50–60 minutes, checking starting at 30 minutes. If browning too much, cover with aluminum foil. Bake until a knife inserted in the center comes out clean or the internal temperature reaches 160°F.
8. Let stand for 10 minutes to set before serving. Serve with vanilla custard sauce, ice cream, or whipped cream.

9. Cool thoroughly, cover, and store extras in the refrigerator for up to 3 days.

   Vanilla Custard Sauce (Creme Anglaise)

10. Over medium heat, bring the milk to a simmer (just before boiling). Remove from heat.
11. In a medium bowl, whisk the sugar and egg yolks. Gradually add hot milk to the egg mixture, stirring continuously. Return everything to the pot and add vanilla.
12. Bring back to a simmer, stirring constantly. Do not boil. Stir until the mixture thickens slightly, about 5-10 minutes. Going slow and low will prevent curdling and allow for thickening. The final sauce should be smooth and slightly thickened, pourable like gravy rather than pudding.
13. Remove from heat and allow to cool a little before serving.

Notes

Are you a sweetie? This recipe is not overly sweet, so if you prefer things on the sweeter side, you may add extra sugar. Try using 1 cup of sugar instead of 3/4 cup in the bread pudding recipe and 3-4 tablespoons of sugar in the custard sauce.

About the Sauce: When making this sauce, be patient and go slow and low for a beautifully smooth finish. The sauce will thicken somewhat, but it should remain pourable. If you desire a thicker, pudding-like sauce, dissolve 1 tablespoon of cornstarch in a little milk and add it to the sauce, heating until thickened. The sauce can be made ahead and stored in the refrigerator for 4 days. This recipe can be doubled.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 8 servings
• Calories: 801 kcal per serving