Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.

Ingredients Nutrition

Directions

  1. Put bread cubes in a greased 2 quart casserole.
  2. Melt butter with milk in a saucepan.
  3. Pour over bread and let sit 15 minutes.
  4. Mix together the eggs, sugar, salt and cinnamon.
  5. Stir in rhubarb.
  6. Stir into bread mixture.
  7. Top with raw sugar and pecans.
  8. Bake at 350 55-60 minutes until set.
  9. Serve warm.
Most Helpful

5 5

This is SOOOO good! Fantastic rhubarb taste with the comforting warmth of bread pudding. It's a great way to use up rhubarb and unfresh bread. I used sugared pecans on the top and only a cup of sugar because I don't like things too sweet and I think it came out just right. I also used skim milk and cut the butter to 2 T.

5 5

Instead of bread I used 3 day-old croissants. Sometimes I use day-old plain sweetrolls in my bread puddings. This recipe is easy to make and delicious. I, too, used only one cup of sugar. Will definitely make again.

5 5

Definitely a 5 star rating for this dessert! I served it to guests and everyone enjoyed it too. A great way to use up the abundance of fresh rhubarb in springtime. I forgot to toast the bread!! I did use a good quality white bread and it worked well in the recipe. We all loved the sweet custard with the tart rhubarb! I added nutmeg instead of cinnamon, topped with 1/4 cup of raw sugar, all in all a great recipe!