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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.
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.
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!
I made this for a Memorial Day celebration and the reviews were great. I cut the bread into cubes and let it sit overnight on a cookie sheet, turning cubes several times. I served it warm with some Cool Whip.
I loved this. It turned out jus the way I like my bread pudding: saucy, but with a nice crunchy top. I think the key is toasting the bread. I usually put bananas and rum in my bread pudding and had never thought of using rhubarb, but this one's a keeper! Yum!