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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Reviewed: Jun. 14, 2008

Wonderful! Not that I dislike the pies and cobblers that use up the rhubarb at this time of year, but this is such a NICE change! I used cinnamon-raisin bread, like one of the earlier reviewers. I liked it a lot, but it is still so much fun to get a husband to say, "This is GREAT! Save this recipe!"

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Prairiefire

	Cooking Level: Expert
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Reviewed: Jun. 6, 2008

This was a hit with my family. I used Pepperidge Farm cinnamon bread (advised on another bread pudding recipe on this site). I topped it with a vanilla sauce found on this site. I will certainly make this with my next rhubarb harvest!

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Mrs. Kremer

	Cooking Level: Intermediate
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Reviewed: May 29, 2008

I was a little bit skeptical about this recipe although I love bread pudding and I love rhubarb, I wasn't sure I'd like them together. I read the reviews and had to give it a try. Delicious! My husband, who doesn't usually like bread pudding, loved it too. I served it with a small scoop of vanilla ice cream. The only change I made to the recipe was using light wheat bread instead of regular bread. This is a keeper! Thank you!

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sheila

	Cooking Level: Intermediate
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Reviewed: May 29, 2008

We loved this recipe! Both of my parents came over to try it and gave it great reviews. My hubby is cleaning his plate at this moment and said it was great. I am not really a fan of rhubarb and even I thought it tasted great. I added some extra break as I think I was using "cheap" white bread and it just didn't look like enough. I added an extra 4 slices and kept all the ingredient amounts the same and it came out perfect! Thanks for the great recipe!

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OhmyDLM

	Cooking Level: Intermediate Home Town: Milford, Maine, USA
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Reviewed: May 19, 2008

I have wonderful strawberry rhubarb in abundance and bread pudding is another favorite,,,these two together are really different and deeeelicious!!!!

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IMMAL


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Reviewed: May 14, 2008

This recipe is fantastic! Easy to follow directions and a good way to use extra rhubarb. I thought it was a bit sweet, for my palate, so I will try adding a little less sugar.

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amynu


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Reviewed: Apr. 16, 2008

This was a fantastic recipe... and the best part is that it is impossible to screw up! And trust me I tried! I'd made the recipe twice before and thought surely I had it by memory... but added the milk to the eggs and sugar and poured that, cold, over the bread cubes. I let it sit the requisite 15 minutes and then added the rhubarb and butter... it still turned out fabulous! It was even better the next day as breakfast.

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faircook03

	Cooking Level: Intermediate Home Town: Jacksonville, Illinois, USA Living In: Aurora, Illinois, USA
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Reviewed: Apr. 14, 2008

Easy to make. Yummy to eat. Great way to use up rhubarb.

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BEENOR

	Cooking Level: Intermediate Home Town: Hollywood, Florida, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Apr. 8, 2008

Wonderful!! I am eagaerly awaiting Rhubarb season to start again here in Wisconsin to make this wonderful dessert! I would have never thought to add Rhubarb to bread pudding......thank you for the recipe! Add a dollop of cream or vanilla ice cream to each serving.....WOW!

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misty89

	Cooking Level: Expert Home Town: Sheboygan, Wisconsin, USA
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Reviewed: Feb. 9, 2008

This recipe is fabulous! In case anyone wants to make it "healthy" here's what I did: I used 8 slices of light whole wheat sandwich bread, substituted 3/4 of the sugar with Splenda. I used a bag of frozen rhubarb which was 3 cups, so I used more sugar/splenda than the original recipe. The original is great, but a guilt-free dessert is just awesome, so I had to tweak it a bit.

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BFS


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Reviewed: Jan. 20, 2008

I absolutely loved this dish. It was so easy to make. I started eating it right out of the oven and could hardly make myself stop!

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Stephanie


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Reviewed: Jan. 3, 2008

Excellent recipe-I had 3 cups of frozen rhubarb so I used that and increased the sugar an extra 1/4 cup and added a bit more cinnamon. We thought it was great and will be adding this to the recipe file.

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BEAKIEBEAN

	Cooking Level: Intermediate Home Town: Des Moines, Iowa, USA
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Reviewed: Jun. 18, 2007

This was excellent. I love rhubarb and bread pudding so this was great. I baked it about 15 minutes longer and it set up perfect

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Gary C.

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Cedar Falls, Iowa, USA
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Reviewed: Jun. 11, 2007

Delicious! Because I had it on hand, I used cinnamon raisin bread and eliminated the cinnamon. I also used more bread because the bread slices were thin. It's a great way to use rhubarb!

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Sudie B


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Reviewed: Jun. 9, 2007

Love this recipe! Bread pudding is a comfort food from my childhood and I'll be making it this way every spring when the rhubarb is fresh. I made this with my homemade whole wheat bread, used pecans instead of walnuts because that's what I had and used 3 to 4 cups of rhubarb because I have tons of it in the garden but otherwise no changes. Best warm with fesh cream.

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KathyGS

	Cooking Level: Expert
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Reviewed: Jun. 2, 2007

Loved it! Nice change of pace from the usual rhubarb recipes. I've always been a fan of bread puddings & this didn't disappoint. Also very easy to make. I left the crusts on & it was still excellent. Will definitely make it again!

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MS


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