Reviewed: Oct. 2, 2009

We liked it though the rhubarb was still a little crunchy in some places. I even baked it for 20 minutes longer. I added blueberries as well. I put whip cream on it before serving. My daughter, who hates bread pudding, ate a bowl and said it was good.

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Flashsmith

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Reviewed: Sep. 16, 2009

Wonderful - I love bread pudding and I love rhubarb - What more could a girl want!!!

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Barbara

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Reviewed: Sep. 7, 2009

This was good, but bread pudding is something that just shouldn't be messed with. Although, if you are really into rhubarb, you will love it.

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emily

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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Reviewed: Sep. 2, 2009

I used up all my leftover bread scraps out of the freezer, so most was whole grain types. Used brown sugar, had no white. Made some whipped cream with berry flavoured sugar and some stewed rhubarb/strawberry on the side. I also doubled the recipe and it took another 20 minutes at least longer. Would make again!

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Aug. 31, 2009

Delicious!! I made this bread pudding with 1/2 bakery white bread and 1/2 cinnamon swirl. I also made a glaze of milk, powdered sugar and vanilla to drizzle over the top. Wonderful. I'll certainly make this again.

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AEM74

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Reviewed: Jul. 27, 2009

I liked this, even though I'm not a huge bread pudding fan. If I make it again I'll cut back to 4 eggs - parts of it were a little too eggy for my tastes.

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tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jul. 23, 2009

This recipe should get 10 stars. Seriously!!!! Really. TRY THIS RECIPE!!! I used cinnamon raisin bagels for my bread. So good.

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LachPach

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Reviewed: Jul. 11, 2009

We couldn't stop nibbling on this as it sat on the stove. I used 10 slices of the whitest white bread with crusts on and (and ends included) 1 1/4 cup rhubard and 3/4 cup raspberries from our garden and no nuts out of personal preference. Delicious - definately something I would serve with a brunch or with fresh whipped cream for dessert. Even hubby who stated beforehand that he doesn't like bread pudding couldn't resist! I did bake about 10 minutes longer than the recipe calls for, but the texture was great.

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HappyMom

Cooking Level: Expert

Living In: Batavia, Illinois, USA

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Reviewed: Jul. 6, 2009

I made this with about 3/4 of a sourdough baguette and it turned out amazing (nearly addictive!!) - chewy and tangy, balanced by the sweet fluffiness of the custardy mix. This is a great way to use up day-old artisan bread that tends to be a bit crusty and dry. I doubled up the small slices in the toaster after cutting about 1/8-inch off the bottom and the ridges off the top of each slice (process and use as bread crumbs). There's no need to cut off the sides or be too fussy with this part. This is a worthwhile (and pretty healthy) dish to bake and if rhubarb isn't in season, granny smith apples, cranberries, or other varieties of fruits can be used with great success.

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Pokey1970

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Reviewed: Jul. 5, 2009

I used frozen rhubarb and forgot to add the extra sugar that frozen rhubarb seems to call for but it was still excellent, definitely something to be made again. My dad even liked it. He hates bread pudding cuz he was forced to eat it alot as a kid growing up.

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Jenn

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 1, 2009

I always follow the recipe exactly how written the first time and did so with this. I did bake for 1 hour 10 minutes, though...20 minutes longer than the recipe called for. This is a winner - my family raved!

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Valerie Love Badowski

Cooking Level: Beginning

Home Town: Blakeslee, Pennsylvania, USA

Living In: White Haven, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

My husbands mother used to make bread pudding which I never thought as something that great, but he loved it. So for fathers day I decided to make this one up as I had just been given fresh garden rhubarb. He was crazy for it and I also really enjoyed it. The only changes I made was used pecans instead of walnuts and tossed in a handful of craisins with the rhubarb. Today my husband came home with some day old bread in the hopes that I will make it again. I think that says it all...

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Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

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Reviewed: Jun. 22, 2009

Simple and delicious. Not to tart but the rhubarb adds a nice tart twist. I'll pass this one along and definately make it again.

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lacy39

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Reviewed: Jun. 12, 2009

Very Very Good!! Loved it. Husband did'nt care for the fact that it's made with bread but it was the first time I made bread pudding. Even my 3yr old son loved it and he can be quite picky. Thanks for the great recipe.

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Shana

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Reviewed: Jun. 11, 2009

I reserve bread pudding until I have odds and ends in my refrigerator, so this one was made with two hot dog buns, two hamburger buns, two heels of wheat bread and four Madeline cookies. I cubed & toasted them and baked the whole thing in a 9x13 dish. Other than that I followed the exact recipe and it turned out great. Mine baked for a little over an hour.

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Alaskabetty

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This was wonderful! I normally prefer desserts warm, but this was better served cold the next morning. I served it with whipped topping. Next time I will add a little vanilla.

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Tracy K

Cooking Level: Expert

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Reviewed: May 20, 2009

I was expecting more of a bread pudding not a custard texture. Did not care for it warm but good cold.

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BOEHMIII

Cooking Level: Expert

Home Town: Taylor, Michigan, USA

Living In: Strongsville, Ohio, USA

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Reviewed: May 13, 2009

This is awesome!! I was looking for something beyond the typical pie for my fresh rhubarb and I hit a winner!! Give this a try. You won't be disappointed.

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SINN

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Reviewed: Mar. 12, 2009

This was insanely good and very easy. I made it with some old whole wheat bread, added a little vanilla, and served it with a caramel sauce. It was a huge hit. It's one of the best recipes I've tried so far on AllRecipes.

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BLANKIN

Cooking Level: Professional

Home Town: St.Thomas, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 18, 2008

So good! I am so excited to have found this great recipe to use my rhubarb in. I made it exactly as the recipe shows - except I didn't serve with cream. Tried it both warm and cold and it was fabulous both ways. Love it!

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LMB27

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Fresh Rhubarb Bread Pudding

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