For an extra layer of flavor, consider browning the butter before adding it to the milk mixture. If using frozen rhubarb, there is no need to thaw it before using. Simply add it to the egg mixture while still frozen. Serve warm, preferably with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Old-Fashioned Rhubarb Bread Pudding
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS69
Rediscover comfort with this classic bread pudding, where the creamy sweetness is beautifully offset by the vibrant tang of rhubarb. A timeless dessert, perfect for cool evenings and warm gatherings.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Cholesterol99 mg
-
Fiber1 g
-
Protein7 g
-
Saturated Fat5 g
-
Sodium259 mg
-
Sugar28 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. (5 minutes)
02
StepIn a large saucepan over medium heat, combine boiling water, condensed milk, and butter. Stir until butter is melted and mixture is smooth. Remove from heat. (5 minutes)
03
StepPlace bread cubes in a large bowl. Pour the hot milk mixture over the bread, ensuring all cubes are evenly soaked. Let sit for 15 minutes to allow the bread to absorb the liquid. Do not stir during this time.
04
StepIn another large bowl, whisk together eggs and sugar until light and frothy. Add cinnamon and vanilla extract, whisking to combine. Gently fold in the chopped rhubarb.
05
StepDelicately fold the soaked bread into the rhubarb mixture, being careful not to overmix. Pour the mixture into the prepared baking dish.
06
StepPrepare a water bath: Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish.
07
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Connie Nikolaus
Jan 25, 2025This recipe is fantastic! The rhubarb adds such a lovely tartness that balances the sweetness perfectly.
Mariano Cruickshank
Dec 3, 2024I made this for a brunch and it was a huge hit! Everyone loved how moist and flavorful it was.
May Koss
Nov 23, 2024Easy to follow recipe and the results were incredible. Will definitely make again!
Randy Daniel
Nov 4, 2024I used brioche bread and it turned out amazing. So rich and delicious!
Rory Bernhard
Nov 3, 2024I added a little almond extract and it complemented the rhubarb beautifully.
Efrain Ankunding
Oct 2, 2024The water bath is key for a creamy texture. Don't skip that step!
Jaclyn Tremblay
Sep 26, 2024My rhubarb was very tart, so I added a bit more sugar. Taste as you go!