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Tasty Rhubarb Bread Pudding

A cozy and delightful dessert that combines tangy rhubarb with creamy custard-soaked bread, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups bread (cubed) Use day-old bread for the best texture.
  • 2 cups milk Any type of milk works.
  • 1 cup rhubarb (chopped) Substitute with chopped apples or berries if desired.
  • 3/4 cup sugar
  • 3 large eggs Or replace with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Consider almond extract for a unique twist.
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the bread cubes, chopped rhubarb, and cinnamon.
  3. In another bowl, whisk the eggs, milk, sugar, vanilla, and salt until well combined.
  4. Pour the egg mixture over the bread and rhubarb, ensuring everything is well-coated.
  5. Let it sit for about 10 minutes to allow the bread to soak up the mixture.
  6. Pour the mixture into a greased baking dish.
  7. Bake for 35-40 minutes or until the top is golden and the pudding is set.
  8. Allow to cool slightly before serving.

Notes

Serve warm with powdered sugar, caramel sauce, or a scoop of vanilla ice cream. Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.