Rhubarb Bread Pudding
A comforting bread pudding infused with tart rhubarb, sweet spices, and raisins, perfect for cozy gatherings and dessert lovers seeking a fruity, warm treat.
Ingredients
Instructions
- Mix the brown sugar and white sugar together.
- Layer the bread pieces, half the diced rhubarb, and half the sugar mixture into a greased 2-quart casserole dish.
- Sprinkle with cinnamon, nutmeg, and raisins.
- Repeat the layering, ending with bread on top.
- Pour hot milk evenly over the layered ingredients.
- Beat the eggs slightly and pour over the casserole.
- Bake at 350°F for about 1 hour until golden and set.
Tips & Substitutions
For a richer flavor, consider using a mix of white and whole wheat bread. If you want to reduce sugar, try substituting a portion with unsweetened applesauce. To make it gluten-free, use gluten-free bread. Adding a splash of vanilla extract can enhance the flavor profile. This dessert pairs beautifully with Vanilla Chiller for a refreshing finish.
Serving Suggestions
Serve warm, topped with a scoop of vanilla ice cream or a drizzle of heavy cream for added richness. A sprinkle of fresh cinnamon on top can elevate the dish. It complements a light salad or fresh fruit perfectly for a well-rounded meal. Consider serving alongside American recipes for brunch or dessert occasions.
Storage & Reheating
Store any leftover rhubarb bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. You can also reheat it in the oven at 350°F for about 10-15 minutes if you prefer a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Bread Pudding contains roughly 953 calories, with 13g protein, 195g carbohydrates, and 16g fat. It is an excellent source of calcium (33% of the Daily Value), protein (25% of the Daily Value), and potassium (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just ensure to thaw and drain excess moisture before adding it to the dish to avoid sogginess. This can make preparation easier and allows you to enjoy rhubarb year-round.
What is the best way to cut rhubarb?
To cut rhubarb, rinse the stalks and trim off the ends. Slice them into 1-inch pieces for even cooking. Be sure to discard any leaves, as they are toxic. Properly cutting rhubarb ensures it cooks thoroughly and distributes evenly throughout the pudding.
Can I make this dish ahead of time?
Absolutely! You can assemble the rhubarb bread pudding a day in advance and store it in the refrigerator. Just add the milk and eggs right before baking. This allows the flavors to meld beautifully, making it a convenient option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).