Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rhubarb Bread Pudding

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

Description

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

Ingredients

Scale
  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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://hercooks.com/rhubarb-bread-pudding/