Best 8 Fresh Rhubarb Bread Pudding Recipes

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Indulge in the delightful flavors of fresh rhubarb with our collection of delectable bread pudding recipes. These culinary creations transform the tartness of rhubarb into a harmonious blend of flavors and textures. From classic bread pudding with a tender crumb and a sweet-tart rhubarb filling to a delectable upside-down cake that showcases the vibrant hues of rhubarb, each recipe offers a unique take on this classic dessert. Whether you prefer a comforting breakfast casserole, a luscious bread pudding parfait, or a gluten-free option, we have a recipe that will satisfy your cravings. Get ready to embark on a culinary journey that celebrates the vibrant flavors of fresh rhubarb, all while enjoying the comforting goodness of bread pudding.

Let's cook with our recipes!

OLD FASHIONED RHUBARB BREAD PUDDING



Old Fashioned Rhubarb Bread Pudding image

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Provided by SILLYJILLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
  • Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
  • Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g

OUTSTANDING RHUBARB BREAD PUDDING



Outstanding Rhubarb Bread Pudding image

I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.

Provided by Angela Jones Jursik

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

8 slices bread, crusts removed, bread lightly toasted and cubed
1 ½ cups milk
¼ cup unsalted butter
3 cups chopped fresh rhubarb
1 ½ cups white sugar
4 large eggs, lightly beaten
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
  • Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
  • Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
  • Bake in the preheated oven until golden and set, 45 to 50 minutes.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 g

CONTEST-WINNING RHUBARB PUDDING



Contest-Winning Rhubarb Pudding image

My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

Steps:

  • Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

Nutrition Facts :

RHUBARB BREAD PUDDING



Rhubarb Bread Pudding image

An amazing and easy to make rhubarb dessert. If possible, use only day old French bread for this, do not use the regular white sliced bread, it will not hold up as well for this recipe. This recipe is delicious!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 1/2 cups cubed French bread (about half a loaf)
3 1/2 cups rhubarb, sliced (fresh or frozen)
1 (13 1/2 ounce) can 2% evaporated milk
1 cup water
3 eggs
1/2 cup sugar (can use more)
2 teaspoons grated orange rind
2 teaspoons vanilla
1/2-3/4 teaspoon cinnamon (or to taste)
brown sugar, for topping

Steps:

  • Set oven to 350 degrees.
  • Grease an 11 x 7-inch baking dish.
  • Combine the cubed bread and rhubarb, and place in the baking dish.
  • In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
  • Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
  • Let stand for about 10 minutes.
  • Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
  • Set oven to broil.
  • Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
  • Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
  • Best served warm.

Nutrition Facts : Calories 664.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 158.6, Sodium 1130.1, Carbohydrate 122.2, Fiber 7.5, Sugar 27.1, Protein 21.2

RHUBARB BREAD AND BUTTER PUDDING



Rhubarb Bread and Butter Pudding image

Provided by Darina Allen

Categories     Cake     Milk/Cream     Dairy     Egg     Fruit     Dessert     Vanilla     Rhubarb

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 pound red rhubarb
Sugar
4 tablespoons butter, preferably unsalted
12 slices good-quality white bread, crusts removed
2 cups cream
1 cup milk
4 extra large free-range eggs, beaten lightly
1 teaspoon pure vanilla extract
3/4 cup plus 2 tablespoons sugar
1 tablespoon extra sugar, for sprinkling on top of pudding
DECORATION
Softly whipped cream
YOU WILL NEED
A deep 8-inch square or round baking dish
A water bath or roasting pan

Steps:

  • Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
  • Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
  • Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
  • Preheat the oven to 350°F.
  • Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

RHUBARB AND RICOTTA BREAD & BUTTER PUDDING



Rhubarb and ricotta bread & butter pudding image

This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

Provided by Diana Henry

Categories     Dessert

Time 1h15m

Number Of Ingredients 13

400g rhubarb
150g golden caster sugar
300ml whole milk
300ml double cream
½ tsp vanilla extract
3 large eggs , plus 1 egg yolk
about 250g bread (soft white rolls, sliced bread, or brioche)
35g butter
200g ricotta
25g icing sugar , plus extra for dusting
1 lemon , zested
1 orange , zested
crème fraîche , or cream and Greek yogurt, to serve

Steps:

  • Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
  • Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
  • Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
  • Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.

Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

RHUBARB BREAD PUDDING



Rhubarb Bread Pudding image

I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.

Provided by Kaarin

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 slices bread, lightly toasted, cut into 1/2 " cubes
1 1/2 cups milk
4 tablespoons butter
5 eggs
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup raw sugar (or brown sugar)
1/4 cup pecans, chopped

Steps:

  • Put bread cubes in a greased 2 quart casserole.
  • Melt butter with milk in a saucepan.
  • Pour over bread and let sit 15 minutes.
  • Mix together the eggs, sugar, salt and cinnamon.
  • Stir in rhubarb.
  • Stir into bread mixture.
  • Top with raw sugar and pecans.
  • Bake at 350 55-60 minutes until set.
  • Serve warm.

Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3

RHUBARB AND GINGER BRIOCHE BREAD PUDDING



Rhubarb and Ginger Brioche Bread Pudding image

Provided by Tamasin Day-Lewis

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Vegetarian     Mother's Day     Spring     Rhubarb     Advance Prep Required     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 15

Rhubarb:
1 cup seedless raspberry preserves
1/2 cup water
1/3 cup chopped crystallized ginger
1 tablespoon finely grated orange peel
2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
Pudding:
3/4 cup sugar
3 large eggs
1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean, split lengthwise
Butter (for dish)
8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
Lightly sweetened whipped cream

Steps:

  • For rhubarb:
  • Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
  • For pudding:
  • Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
  • Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
  • Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
  • Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
  • Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.

Tips:

  • Use fresh rhubarb: Fresh rhubarb has a tart flavor that works well in bread pudding. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it before using.
  • Choose a good quality bread: The type of bread you use will affect the texture of your bread pudding. A good quality, hearty bread will hold its shape better than a soft, fluffy bread.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Stir just until the ingredients are combined.
  • Bake the bread pudding in a water bath: This will help to keep the bread pudding moist and prevent it from cracking.
  • Serve the bread pudding warm or cold: Bread pudding can be served warm or cold. If you serve it warm, top it with a scoop of ice cream or whipped cream. If you serve it cold, let it chill for at least 2 hours before serving.

Conclusion:

Rhubarb bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its tart and sweet flavor, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb, be sure to give this recipe a try!

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