Rhubarb Bread Pudding
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 5 1⁄2 cups cubed French bread (about half a loaf)
- 3 1⁄2 cups rhubarb, sliced (fresh or frozen)
- 1 (13 1/2ounce) can 2% evaporated milk
- 1 cup water
- 3 eggs
- 1⁄2 cup sugar (can use more)
- 2 teaspoons grated orange rind
- 2 teaspoons vanilla
- 1⁄2-3⁄4 teaspoon cinnamon (or to taste)
- brown sugar, for topping
Directions
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- Combine the cubed bread and rhubarb, and place in the baking dish.
- In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
- Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
- Let stand for about 10 minutes.
- Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
- Set oven to broil.
- Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
- Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
- Best served warm.
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