Rhubarb Bread Pudding
Indulge in the perfect balance of sweet and tart with Rhubarb Bread Pudding, a decadent twist on the classic comfort dessert. Featuring tender cubes of French bread soaked in a rich custard made from eggs, whole milk, and heavy cream, this recipe is elevated by the vibrant tang of fresh diced rhubarb cooked to perfection with a blend of granulated and brown sugars. Warm cinnamon and a splash of vanilla extract infuse the pudding with cozy, aromatic notes, while a golden-brown baked finish ensures irresistible texture. Whether dusted with powdered sugar or served as-is, this delightful dessert makes an ideal centerpiece for spring celebrations or family gatherings. Easy to prepare in under an hour, Rhubarb Bread Pudding is a wonderful way to transform simple ingredients into a truly unforgettable treat.
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Recipe Information
Ingredients
- 8 cups (cubed) French bread
- 2 cups (diced) Fresh rhubarb
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup (melted) Unsalted butter
- 4 Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Place the cubed French bread in a large mixing bowl.
In a medium saucepan over low heat, add the diced rhubarb, granulated sugar, and brown sugar. Cook for 5-7 minutes, stirring occasionally, until the rhubarb softens and releases some juices. Remove from heat and set aside.
In a separate mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, cinnamon, and salt until well combined.
Pour the melted butter over the bread cubes and toss gently to coat.
Add the slightly cooled rhubarb mixture to the bread cubes and toss lightly to combine.
Pour the egg mixture over the bread and rhubarb, ensuring all the bread is soaked. Let it sit for about 10 minutes to allow the bread to absorb the custard.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let the pudding cool slightly before serving.
Optionally, sift powdered sugar over the top for a touch of sweetness before serving.
Nutrition Facts
Calories |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 637.1 g | 232% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 341.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1382 mg | 106% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
