For extra flavor, consider adding a teaspoon of vanilla extract to the egg mixture. If you don't have walnuts, pecans or almonds make a great substitute. Day-old bread works best for bread pudding as it absorbs the liquid better. Adjust the amount of sugar according to the tartness of your rhubarb. For a richer pudding, use half-and-half or heavy cream instead of milk.
Fresh Rhubarb Bread Pudding
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS365
Transform your bread pudding with the vibrant tang of fresh rhubarb and the satisfying crunch of walnuts. This comforting dessert, infused with warm cinnamon, is perfect with a drizzle of cream for an unforgettable finish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol180 mg
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Fiber2 g
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Protein11 g
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Saturated Fat7 g
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Sodium463 mg
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Sugar47 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 325°F (165°C). Grease a 2-quart baking dish. (5 minutes)
02 Step
Recipe View 20 mins Arrange the bread cubes evenly in the prepared baking dish. In a saucepan, heat the milk and butter over medium heat until just simmering. Pour the hot milk mixture over the bread cubes and let stand for 15 minutes to allow the bread to soak up the liquid. (20 minutes)
03 Step
Recipe View 10 mins In a medium bowl, whisk together the eggs, sugar, cinnamon, and salt until well combined. Stir in the diced rhubarb. Pour this mixture over the soaked bread, gently stirring to ensure all the bread is coated. Sprinkle the chopped walnuts evenly over the top. (10 minutes)
04 Step
Recipe View 50 mins Bake in the preheated oven for about 50 minutes, or until the pudding is nicely browned and set. A knife inserted into the center should come out relatively clean. (50 minutes)
05 Step
Recipe View 10 mins Remove from the oven and let stand for 10 minutes before serving. This allows the pudding to set further. Serve warm with a splash of cream or a dollop of whipped cream, if desired. (10 minutes)
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Buford Dach
Jan 31, 2025Easy to follow and the results were delicious. I added a bit of orange zest to the egg mixture and it was a nice addition.
Markus Okeefe
Jul 11, 2024My family raved about this. I didn't have walnuts so I used pecans and it was just as good.
Ike Torphy
Nov 24, 2023The baking time was perfect for my oven. The pudding was moist and not too sweet. Will definitely make again!
Kavon Grimeslehner
Jul 5, 2023I made this for a brunch and it was a huge hit! Everyone loved the combination of rhubarb and walnuts.
Bret Bosco
May 14, 2023This recipe is fantastic! The rhubarb adds such a lovely tang. I used brioche bread and it was divine.