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Rhubarb Bread Pudding Recipe (Delightfully Comforting!)

Rhubarb Bread Pudding

Welcome to a delightful culinary journey with our Rhubarb Bread Pudding recipe! This classic dessert features the tartness of rhubarb paired with the comforting texture of bread pudding, making it a must-try for anyone who enjoys sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Rhubarb Bread Pudding
  • 4 cups cubed stale bread Any type will work, but French or challah bread adds a wonderful texture.
  • 2 cups chopped rhubarb Fresh rhubarb is preferred, but frozen can work in a pinch—just make sure to thaw and drain it first.
  • 1 cup granulated sugar Adjust this based on your sweetness preference.
  • 4 large eggs These help bind the pudding together.
  • 2 cups milk Whole milk will provide a richer flavor, but feel free to use any milk alternative you prefer.
  • 1 teaspoon vanilla extract This enhances the overall flavor of the pudding.
  • 1 teaspoon ground cinnamon A classic spice that complements the rhubarb beautifully.
  • 1/4 teaspoon salt Balances the sweetness of the sugar.
  • 1/4 cup melted butter Adds richness and helps in achieving a golden top.

Equipment

  • Large mixing bowls
  • Whisk
  • Baking dish
  • Spatula
  • Oven mitts
  • Measuring Cups and Spoons
  • Cutting Board and Knife

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cubed stale bread and chopped rhubarb.
  3. Step 3: In another bowl, whisk together the granulated sugar, eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
  4. Step 4: Pour the egg mixture over the bread and rhubarb. Use a spatula to gently fold the ingredients together.
  5. Step 5: Stir in the melted butter until evenly distributed.
  6. Step 6: Grease your baking dish and pour the mixture into it. Spread the mixture evenly.
  7. Step 7: Place the baking dish in the oven and bake for 45-50 minutes until the top is golden brown and the center is set.
  8. Step 8: Once baked, allow it to cool slightly before serving.

Notes

Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.