Rhubarb Bread Pudding

Rhubarb Bread Pudding

6

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

1 h 15 m servings 299 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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(R) 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.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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

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 u...

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 war...

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.

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

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 bow...

Fantastic!!!!