Fresh Rhubarb Bread Pudding Recipe

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Most Helpful Positive Review

May 29, 2007

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.

—Michelle

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Most Helpful Critical Review

Dec 19, 2011

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 disappointed.

—Ann D

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77 Ratings

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May 05, 2005

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!

—DART1121

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Dec 25, 2005

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.

—Me

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Apr 08, 2007

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 Bread Pudding on this site. Next time I'll add more rhubarb and decrease the amount of sugar in the custard sauce, but even as is, it is still a five-star treat! (I also sprinkled the top with sliced almondsinstead of walnuts because that was what I had on hand.) This is a good basic recipe to use with other kinds of fruits too. I'll have fun varying it.

—Shirley B.

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Sep 17, 2006

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.

—SunFlower

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Jun 07, 2005

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.

—CATLOVER10

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Jun 18, 2008

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 fabulous both ways. Love it!

—LMB27

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Nutrition

Calories
444 kcal
22%

Carbohydrates
64.3 g
21%

Cholesterol
201 mg
67%

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.

Nutritional Information

Fresh Rhubarb Bread Pudding

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 444
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 7.4g 37 %
Cholesterol 201mg 67 %
Sodium 463mg 19 %
Potassium 320mg 9 %
Total Carbohydrates 64.3g 21 %
Dietary Fiber 1.9g 8 %
Protein 10.9g 22 %
Sugars 46.8g
Vitamin A 12 %
Vitamin C 6 %
Calcium 23 %
Iron 23 %
Thiamin 15 %
Niacin 30 %
Vitamin B6 9 %
Magnesium 11 %
Folate 37 %

* 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.