Fresh Rhubarb Bread Pudding Recipe -
Fresh Rhubarb Bread Pudding Recipe
  • READY IN hrs

Fresh Rhubarb Bread Pudding

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

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.

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.

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.

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!

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.

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.

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.

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!


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  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 180 mg
  • 60%
  • 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.

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