Reviewed: Mar. 12, 2012

This pudding is delicious! I used 4 eggs instead of 5 because of some of the reviews. I love the tartness of the rhubarb (I used frozen). Great recipe. I will definitely make this one again.

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Reviewer:

luv2cook

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Dec. 19, 2011

Not sure what went wrong, maybe my eggs were to big and my bread slices to small, who knows. But it was kind of soggy . May try it again, after reading all the great reviews I was very disappointed.

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Reviewer:

Ann D

Reviewed: Aug. 27, 2011

left off the walnuts, we have allergy issues, so added extra rhubarb, was extrmely good. will make again.

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JoDeePIERSON

Cooking Level: Expert

Living In: Lewiston, Idaho, USA

Reviewed: Aug. 3, 2011

This was a great recipe to work with. I did customize it though. Instead of 1 1/2 cups of milk I did just 1 cup of milk and added a 1/4 cup of cream. I also used 1 cup of white sugar and then sprinkled brown sugar on top making sure I covered it with foil for the first 30 minutes so that it could melt. I added a touch more cinnamon and about 1/4 tsp of nutmeg. I also put in only 1 1/2 cups of diced rhubarb and then put in some sliced strawberries and raspberries and just eyeballed the amount that I wanted. And instead of using walnuts, I sprinkled raw sliced almonds on top. As far as the directions, I added the white sugar to the milk/cream/butter mixture and then tempered it in to the egg/cinnamon/nutmeg mixture before pouring it over the bread and letting it soak. Finally, I served it with a scoop of vanilla ice cream on top. It was delicious!!! I also found these great foil containers with cardboard covers so that I could make extra and freeze them. Next time, I make this I will take a picture of it and add it to the photo album on here.

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Reviewer:

pastrychef

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 27, 2011

Almost identical to my recipe. I use ground nutmeg instead of cinnamon & serve with a small scoop of good quality vanilla ice cream.

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Reviewer:

TRISH

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 22, 2011

Instead of fresh rhubarb, I used 2 measured cups of canned rhubarb, then added the juice. Using the canned fruit we didnt experience an egg taste. It was delicious, with no tartness.

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Reviewer:

Jen

Reviewed: Oct. 15, 2010

Absolutely fantastic. Served it for dessert on Easter and got rave reviews. Served it with a custard sauce. Delicious!

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Reviewer:

acarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Living In: Claremont, California, USA

Reviewed: Sep. 16, 2010

Brilliant!!!!!! 'Himself' hanging around the kitchen aroma before it was even cooked through. Got a huge thumbs up for what he described as a 'trial taste'. Definitely a keeper. mmmmmm - Tx.. all the way from Australia:-)

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Marj L

Reviewed: Jun. 23, 2010

Made this for my 87 yr old grandfather for his birthday (two of his favorites in one dish!) but once I started sampling it there wasn't enough to share! LOVED IT!

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