Rhubarb Bread Pudding Recipe - Allrecipes.com
Rhubarb Bread Pudding Recipe
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Rhubarb Bread Pudding

Recipe by  

"This bread pudding is enhanced with the tart flavor of fresh rhubarb and topped with walnuts."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, SPLENDA® Granulated Sweetener, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
  3. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2008

I fixed this recipe twice. The first was dry and ran over in the oven. The second time I used a 3 quart casserole and covered it and baked for 40 minutes, uncovered and baked 10 minutes longer until the top was browned. It turned out very well and was excellent. I also used cinamon raison bread. It is now in my recipe file.

Most Helpful Critical Review
Jun 18, 2013

This was quite dry, bland, and just eggy. I've made bread pudding before, and this recipe was quite a let down in comparison.

Jun 02, 2012

This is soooooo good! We ate half and I gave half to our own AVON! I added 1 extra cup of diced rhubard and 3/4 cup chopped walnuts. It bakes up beautifully. A MUST make again recipe. Served warm with Cool Whip (non-dairy) Topping. This is melt in your mouth good!

Sep 13, 2012

Perfect! Not too sweet and a great way to use some of our fresh eggs (we always have too many!) I did use regular sugar but only 1 c.

Jun 15, 2013

EXCELLENT - I used regular sugar though, an equivalent amount to the Splenda. The second time I made it, I put the rhubarb right in with the bread, then mixed the remaining ingredients in a bowl, skipping the part there you heat the milk and butter. It was even better than the first!! I am all about simple!

Nov 12, 2012



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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 463 mg
  • 19%

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

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