Rhubarb Bread Pudding
"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."
photo by Annz Recipez
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
directions
- Put bread cubes in a greased 2 quart casserole.
- Melt butter with milk in a saucepan.
- Pour over bread and let sit 15 minutes.
- Mix together the eggs, sugar, salt and cinnamon.
- Stir in rhubarb.
- Stir into bread mixture.
- Top with raw sugar and pecans.
- Bake at 350 55-60 minutes until set.
- Serve warm.
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Reviews
-
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!
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Rhubarb Bread Pudding...where have you been all my life? I love rhubarb in everything, sweet and savory, but this is truly an outstanding recipe for my collection. I made it 2 days ago and already have another batch in the oven as we speak. The 4 cups of rhubarb was just the right amount. I did not add the nuts (husband doesn't like them), but it is a great recipe just as it is. -
I don't know why I waited so long to try this. I usually put apples and raisins in bread pudding but we love rhubarb. This is AWESOME! Thank you! Served with simple caramel sauce.
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Tweaks
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Instead of toasting the bread I made french toast with it. Came very good even my neighbor she enjoyed it.
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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.
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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!
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
