"Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream." — SILLYJILLY
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1 (14 ounce) can
sweetened condensed milk
cubed day-old bread
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.
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!
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!
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!
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.
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.
Great Recipe, agree that it did need more rhubarb so increased to 4 cups and baked in a stoneware 9x9 pan. Delicious!!
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).
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Rhubarb Bread Pudding
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
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