Outstanding Rhubarb Bread Pudding

Outstanding Rhubarb Bread Pudding

Angela Jones Jursik

"I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again."
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Ingredients

1 h 15 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
  2. Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
  3. Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
  4. Bake in the preheated oven until golden and set, 45 to 50 minutes.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend ...

Most helpful critical review

The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven ...

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I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend ...

What a different take on bread pudding, read the other reviews and this is what I came up with. Take the milk and butter and cook it on the stove as directed, let it cool while preparing the oth...

awesome....very good and easy to make.very sweet....could use less sugar if you didn't want it so sweet but it's still really good

Yes, easy to make and was delicious! I cut the recipe in half and it worked fabulous.

The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven ...

I did this with whole wheat bread and splenda and it really turned out. Awesome taste and fun combo. Will do it again. Used 4 eggs after reading reviews.

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