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Rhubarb Bread Pudding Recipe

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4.8 from 128 reviews

This Simple Rhubarb Bread Pudding is a comforting and easy-to-make dessert featuring tender cubes of bread combined with soft, slightly tart cooked rhubarb, all soaked in a warm, spiced custard and baked until golden and set. Perfectly balanced with cinnamon, nutmeg, and a hint of orange zest, it makes a wonderful seasonal treat served warm, ideal with whipped cream or vanilla ice cream.

Ingredients

For the Base

  • 4.5 cups bread, cut into 3/4-inch cubes
  • 2.5 tablespoons butter
  • 3.5 cups rhubarb, cut into 1-inch pieces

For the Custard

  • 2.25 cups milk
  • 3/4 cup brown sugar
  • 2 tablespoons butter
  • 3 large eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon orange zest
  • 1.5 teaspoons vanilla extract

Instructions

  1. Prep Bread: Preheat your oven to 350°F (175°C). Cut the bread into bite-sized cubes approximately 3/4-inch in size and place them in a large mixing bowl to have ready for mixing later.
  2. Cook Rhubarb: Melt 2.5 tablespoons of butter in a large skillet over medium-high heat. Add the rhubarb pieces and cook for 3-5 minutes, stirring occasionally until the rhubarb softens and releases its juices. Immediately stir the cooked rhubarb into the bread cubes to combine.
  3. Prepare Custard Base: In the same skillet (without cleaning), combine the milk, brown sugar, and 2 tablespoons butter over medium heat. Stir occasionally until the butter melts and the sugar fully dissolves, about 2-3 minutes, allowing the mixture to warm through for even sweetness. Pour this custard base over the bread and rhubarb mixture, stirring gently.
  4. Add Eggs and Spices: In a small bowl, whisk together the eggs, cinnamon, nutmeg, orange zest, and vanilla extract until combined. Gently pour this egg mixture into the bread and rhubarb mixture, stirring carefully to distribute evenly while maintaining some bread structure.
  5. Bake: Transfer the entire mixture to a 9×13 inch baking dish or an oven-safe skillet. Bake in the preheated oven for 40-50 minutes until the pudding is mostly set but slightly jiggly in the center, and golden brown on top. Test doneness by inserting a knife in the center; it should come out mostly clean with a bit of custard clinging.
  6. Rest and Serve: Remove from oven and let the bread pudding rest for 5 minutes to allow the custard to fully set. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream to complement the tartness of the rhubarb.

Notes

  • Cut the bread into uniform cubes to ensure even soaking of the custard.
  • Cooking rhubarb before adding it to the bread softens it and mellows its tartness.
  • If using stale bread, it will absorb the custard better, improving texture.
  • Do not overbake to avoid a dry pudding; the center should remain slightly soft.
  • For extra flavor, optional add-ins like chopped nuts or raisins can be mixed in before baking.
  • Letting the pudding rest before serving improves sliceability and sets the custard.

Find it online: https://forkvista.com/rhubarb-bread-pudding-recipe/