Sweet and Tangy Rhubarb Bread Pudding
This delightful Sweet and Tangy Rhubarb Bread Pudding combines the tartness of rhubarb with the comforting texture of a classic bread pudding. Perfect for using up stale bread, this recipe can accommodate both fresh and frozen rhubarb, making it a versatile choice for any season. The buttery custard drenches the bread cubes, creating a warm, aromatic dessert that's lightly sweetened with cinnamon and sugar. Topped with a crunchy layer of raw sugar and pecans, this dish is sure to become a family favorite. Serve it warm with a drizzle of cream or a scoop of vanilla ice cream for an indulgent treat that highlights the bright flavors of rhubarb.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Bread
8 slices (lightly toasted and cut into 1/2 inch cubes)
Milk
1 1/2 cups (whole milk)
Butter
4 tablespoons (melted)
Eggs
5 (large)
Sugar
1 1/2 cups (granulated)
Salt
1/4 teaspoon (sea or table salt)
Cinnamon
1 teaspoon (ground)
Rhubarb
4 cups (chopped)
Raw Sugar
1/2 cup (for topping)
Pecans
1/4 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish generously.
2
Cut the toasted bread into 1/2-inch cubes and distribute them evenly in the prepared casserole dish.
3
In a saucepan over medium heat, melt the butter with the milk, stirring occasionally until it is fully combined.
4
Pour the warm milk and butter mixture over the bread cubes, gently pressing them down to ensure they absorb the liquid. Let the mixture sit for about 15 minutes to allow the bread to soak.
5
In a separate bowl, whisk together the eggs, sugar, salt, and cinnamon until smooth.
6
Fold in the chopped rhubarb, ensuring it is evenly distributed throughout the mixture.
7
Pour the egg and rhubarb mixture over the bread cubes, carefully stirring to combine everything without breaking the bread too much.
8
Sprinkle the top with raw sugar and chopped pecans to add crunch and sweetness.
9
Bake in the preheated oven for 55-60 minutes, or until the pudding is set and lightly browned on top.
10
Remove from the oven and let it cool slightly before serving. Enjoy warm, ideally accompanied by a scoop of ice cream or a drizzle of cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Tangy Rhubarb Bread Pudding?
It is a warm dessert featuring chopped rhubarb, toasted bread cubes, and a spiced egg custard, topped with raw sugar and pecans.
Can I use fresh rhubarb for this recipe?
Yes, fresh rhubarb is ideal for this recipe; just ensure it is chopped into small pieces.
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. You do not necessarily need to thaw it, but ensure the pieces are small enough to bake evenly.
What type of bread is best for bread pudding?
Stale white bread, brioche, or challah are excellent choices as they absorb the custard well without falling apart.
Why do I need to toast the bread first?
Toasting the bread cubes helps them maintain their structure and prevents the pudding from becoming overly mushy.
How long should I soak the bread in the milk mixture?
The recipe recommends letting the bread soak in the milk and butter mixture for about 15 minutes.
What temperature should the oven be set to?
The bread pudding should be baked in a preheated oven at 350°F (175°C).
How long does it take to bake?
It typically takes between 55 and 60 minutes for the pudding to set and brown.
What size baking dish is required?
A 2-quart casserole dish is the recommended size for this recipe.
Can I make this recipe dairy-free?
You can substitute the whole milk with a dairy-free alternative like almond or oat milk and use a vegan butter substitute.
Is there a substitute for pecans?
Yes, you can use chopped walnuts, almonds, or omit the nuts entirely if you prefer.
What is the purpose of the raw sugar topping?
The raw sugar provides a sweet, crunchy texture on top of the soft pudding.
How do I know when the bread pudding is done?
The pudding is finished when it is set in the center and the top is lightly browned.
Can I use less sugar?
Yes, you can reduce the granulated sugar, but keep in mind that rhubarb is naturally very tart.
What should I serve with rhubarb bread pudding?
It is delicious served warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
Can I add other spices besides cinnamon?
Yes, nutmeg or ginger would also complement the flavors of rhubarb and bread pudding.
Do I need to peel the rhubarb?
No, there is no need to peel rhubarb for this recipe; simply wash and chop the stalks.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze rhubarb bread pudding?
Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
How many eggs are in this recipe?
This recipe calls for 5 large eggs to create a rich custard.
What kind of milk works best?
Whole milk provides the best consistency and richness for the bread pudding.
Can I make this recipe gluten-free?
Yes, simply use your favorite gluten-free bread slices in place of regular bread.
Can I add raisins to this pudding?
Yes, raisins or dried cranberries would make a nice addition to the rhubarb mixture.
Is this dessert served hot or cold?
While it can be eaten at room temperature, it is best enjoyed warm.
Why is my bread pudding soggy?
It may be underbaked or the bread was not toasted enough to withstand the custard absorption.
How much rhubarb is used?
The recipe requires 4 cups of chopped rhubarb.
Can I use brown sugar instead of granulated?
Yes, brown sugar will add a deeper, caramel-like flavor to the pudding.
Should I grease the baking dish?
Yes, grease the 2-quart casserole dish generously to prevent sticking.
Can I prepare this ahead of time?
You can assemble the pudding and let it sit in the fridge for a few hours before baking, though the bread may soften more.
Is this a good recipe for brunch?
Absolutely, it works perfectly as a sweet brunch dish or a comforting dessert.