READY IN 1½ hrs

Old Fashioned Rhubarb Bread Pudding

Read Reviews (14)

"Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream." — SILLYJILLY

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Apr 22, 2010

This Rhubarb Bread Pudding was delicious. I followed the recipe as submitted, but made a rum sauce and served the sauce warm over the warm bread pudding (topped with whipped cream). It was moist and delicious. Since I was not sure how small to chop the rhubarb pieces, I made them rather small. Next time I will make the rhubarb pieces a medium size chop for a stronger tart flavor.

—Mary Hooe

See full review »

Aug 16, 2011

I just took this out of the oven and couldn't wait to dive in - it smelled heavenly! I just added a little whipped cream on top and it is DELISH! I used some old hot dog buns and frozen rhubarb from last year (drained VERY well). I was concerned it might be too sweet with the sweetened condensed milk and added sugar but worried for nothing - don't change anything. I had extra bread and rhubarb so I used a 9x9 pan but it was still done in 1 hour. I will be begging friends and neighbors for any extra rhubarb to make again! UPDATE: Just made this using 1 pint fresh blueberries (on sale for 99 cents!) and it was just as good, if not better, than the original. Also used almond extract instead of vanilla. Love this recipe!

—kittymom

See full review »

16 Ratings

Jun 11, 2010

This was frugal and fantastic. I used up all the leftover hot dog buns, bread heels and dried out whole wheat rolls that I had accumulated in the freezer and it was delicious. Followed the directions to a "t" and maybe used 2 1/2 cups of rhubarb, diced 1/2 inch. Put a dab of vanilla ice cream on it and we ate it for dessert. Definitely will make this again!

—Tiffany

See full review »

Feb 23, 2011

Excellent! Used frozen rhubarb (gently drained), didn't have roasting pan with water so covered for 30 minutes of cooking time....EXCELLENT!!!! Thanks for sharing a GREAT recipe!

—lynette

See full review »

May 26, 2010

This was GREAT. Everyone enjoyed it and it ended up being a 9x12 dish. I used 2 cans of 250ml sweetened milk which is more then a 14 oz can . I would use a bit more rhubarb and slice them 1/2 in thick instead of 1/4 in and then there would be more flavor distinction. i also used up old buns from the freezer which worked just fine.

—Maureen

See full review »

Sep 20, 2010

Excellent recipe. I didn't use the additional sugar, it was plenty sweet enough with the sweetened condensed milk. I also only used 4 eggs (what I had).

—Eva Amber

See full review »

Jun 30, 2010

This rates right up there as one of the best bread puddings I've had. I followed the recipe exactly and I really liked the soft, but not mushy, texture that you find with some bread puddings. I topped with whipped cream, but a good vanilla cream sauce would suit this well.

—DIZ♥

See full review »

May 17, 2010

Comes out lovely and crunchy on top. Kids loved it, and it reheats well. I used 1.5cm pieces of rhubarb as suggested by previous reviewer to add extra tang. Great recipe, thankyou!

—Njoy

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Rhubarb Bread Pudding

Fresh Rhubarb Bread Pudding

Old Fashioned Rhubarb Cobbler

Peachy Bread Pudding with Caramel Sauce

Mango Bread Pudding

Trishie's Chocolate and Orange Bread Pudding

Best Bread Pudding with Vanilla Sauce

Apple Bread Pudding Pie

Auntie Emily's Rhubarb Pudding

Peanut Butter Breakfast Bread Pudding

Nutrition

Calories
268 kcal
13%

Carbohydrates
39.2 g
13%

Cholesterol
109 mg
36%

Fat
9.6 g
15%

Fiber
1 g
4%

Protein
7.2 g
14%

Sodium
259 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Rhubarb Bread Pudding

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 268
Calories from Fat: 86

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 5g 25 %
Cholesterol 109mg 36 %
Sodium 259mg 10 %
Potassium 234mg 7 %
Total Carbohydrates 39.2g 13 %
Dietary Fiber 1g 4 %
Protein 7.2g 14 %
Sugars 27.5g
Vitamin A 7 %
Vitamin C 4 %
Calcium 20 %
Iron 14 %
Thiamin 10 %
Niacin 21 %
Vitamin B6 4 %
Magnesium 7 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.