Reviewed: May 9, 2007

This recipe is excellent!! I wouldn't change a thing.

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MAMADEETS

Cooking Level: Intermediate

Home Town: Three Oaks, Michigan, USA

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Reviewed: Apr. 8, 2007

This bread pudding was the hit of the Easter parade of desserts! I made 1.5 X this recipe, baked it the same amount of time, and it was perfect. I served it with the custard sauce from Grandma's Bread Pudding on this site. Next time I'll add more rhubarb and decrease the amount of sugar in the custard sauce, but even as is, it is still a five-star treat! (I also sprinkled the top with sliced almondsinstead of walnuts because that was what I had on hand.) This is a good basic recipe to use with other kinds of fruits too. I'll have fun varying it.

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Shirley B.

Home Town: Irvine, California, USA

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Reviewed: Sep. 17, 2006

A good bread pudding recipe and an original way to use up rhubarb. I liked the overall taste but I found it a bit too eggy. Next time I might use more bread and less eggs.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jul. 4, 2006

Very good dessert. I used an extra egg and doubled the cinnamon. Also substituted hazelnuts for the walnuts because that's what I had on hand and it turned out wonderful. Served with a little heavy cream and everyone loved it.

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Pamela

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Reviewed: Jun. 21, 2006

This was wonderful! I made this as a surprise treat for my hubby because he loves bread pudding. I was surprised how much I liked this too, especially since Im not a big rhubarb lover. (My neighbor gives me some from his garden) The nuts on top really added a nice touch!

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MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jan. 21, 2006

LOVED THIS! The tang of the rhubarb really makes it sing. I didn't have any walnuts, so I used pecans and didn't mind a bit. Thanks for a great way to use up that old bread!!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Dec. 25, 2005

Very nice, used frozen rhubarb. Liked the contrast of sweet and tart. Served with cream and brown sugar sauce if anyone wanted it, very well received.

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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 7, 2005

This was the best recipe for eatting rhubarb. The cream made the pudding just the best. I have the fresh rhubarb to make again and some for the freezer to make later. Thanks for the recipe.

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CATLOVER10

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Reviewed: May 5, 2005

I like to find different ways to use my pie plant instead of the "usual" crisps, cobblers and pies. And this recipe is the best I've ever found! I can't say enough for it! It's the BEST!

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