Fresh Rhubarb Bread Pudding

Fresh Rhubarb Bread Pudding

73
DMJOLLY 0

"A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream."
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Ingredients

1 h 15 m servings 444 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 64.3g
  • 21%
  • 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, sugar, 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.

Reviews

73
  1. 85 Ratings

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Most helpful positive review

Very good-I never made bread pudding before. Will probably make again, but will use a drier, crusty bread like french instead of the sandwich bread I used.

Most helpful critical review

Not sure what went wrong, maybe my eggs were to big and my bread slices to small, who knows. But it was kind of soggy . May try it again, after reading all the great reviews I was very disappo...

Very good-I never made bread pudding before. Will probably make again, but will use a drier, crusty bread like french instead of the sandwich bread I used.

Very nice, used frozen rhubarb. Liked the contrast of sweet and tart. Served with cream and brown sugar sauce if anyone wanted it, very well received.

I like to find different ways to use my pie plant instead of the "usual" crisps, cobblers and pies. And this recipe is the best I've ever found! I can't say enough for it! It's the BEST!

This bread pudding was the hit of the Easter parade of desserts! I made 1.5 X this recipe, baked it the same amount of time, and it was perfect. I served it with the custard sauce from Grandma's...

A good bread pudding recipe and an original way to use up rhubarb. I liked the overall taste but I found it a bit too eggy. Next time I might use more bread and less eggs.

This was the best recipe for eatting rhubarb. The cream made the pudding just the best. I have the fresh rhubarb to make again and some for the freezer to make later. Thanks for the recipe.

So good! I am so excited to have found this great recipe to use my rhubarb in. I made it exactly as the recipe shows - except I didn't serve with cream. Tried it both warm and cold and it was...

Very good dessert. I used an extra egg and doubled the cinnamon. Also substituted hazelnuts for the walnuts because that's what I had on hand and it turned out wonderful. Served with a little he...

Great recipe, easy on hand ingredients, simple instructions, impressive tasty results.