Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
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 moi...
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 ...
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 direc...
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 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...
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).
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. ...
Great Recipe, agree that it did need more rhubarb so increased to 4 cups and baked in a stoneware 9x9 pan. Delicious!!
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!