Reviewed: Jun. 4, 2011

Yummy as written!

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0 users found this review helpful

Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Feb. 22, 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!

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6 users found this review helpful

Reviewer:

lynette

Cooking Level: Intermediate

Reviewed: 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).

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2 users found this review helpful

Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jun. 29, 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.

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3 users found this review helpful

Reviewer:

DIZ♥

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jun. 9, 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!

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9 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

Reviewed: May 29, 2010

This was awesome. I didn't change a thing and it turned out perfectly in the water bath.

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1 user found this review helpful

Reviewer:

dgessner

Reviewed: May 24, 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.

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4 users found this review helpful

Reviewer:

Maureen

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

Living In: Ponoka, Alberta, Canada

Reviewed: May 15, 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!

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2 users found this review helpful

Reviewer:

Njoy

Reviewed: May 7, 2010

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!

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10 users found this review helpful

Reviewer:

kittymom

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Oostburg, Wisconsin, USA

Reviewed: Apr. 18, 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.

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13 users found this review helpful