Rhubarb Bread Pudding Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 18, 2013
This was quite dry, bland, and just eggy. I've made bread pudding before, and this recipe was quite a let down in comparison.
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Photo by Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jun. 15, 2013
EXCELLENT - I used regular sugar though, an equivalent amount to the Splenda. The second time I made it, I put the rhubarb right in with the bread, then mixed the remaining ingredients in a bowl, skipping the part there you heat the milk and butter. It was even better than the first!! I am all about simple!
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Photo by Lady Pamela

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA
Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 12, 2012
Fantastic!!!!
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Cooking Level: Intermediate

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Reviewed: Sep. 13, 2012
Perfect! Not too sweet and a great way to use some of our fresh eggs (we always have too many!) I did use regular sugar but only 1 c.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA
Living In: Barneveld, Wisconsin, USA

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Photo by Candice
Reviewed: Jun. 2, 2012
This is soooooo good! We ate half and I gave half to our own AVON! I added 1 extra cup of diced rhubard and 3/4 cup chopped walnuts. It bakes up beautifully. A MUST make again recipe. Served warm with Cool Whip (non-dairy) Topping. This is melt in your mouth good!
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Photo by Candice

Cooking Level: Intermediate

Living In: Albany, Oregon, USA
Reviewed: Apr. 28, 2008
I fixed this recipe twice. The first was dry and ran over in the oven. The second time I used a 3 quart casserole and covered it and baked for 40 minutes, uncovered and baked 10 minutes longer until the top was browned. It turned out very well and was excellent. I also used cinamon raison bread. It is now in my recipe file.
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