Best 5 Rhubarb Bread Pudding Recipes

OUTSTANDING RHUBARB BREAD PUDDING

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.

STRAWBERRY-RHUBARB BREAD PUDDING

Steps:

• Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
• Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.

FRESH RHUBARB BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
• Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

RHUBARB AND GINGER BRIOCHE BREAD PUDDING

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.

RHUBARB BREAD AND BUTTER PUDDING

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.