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Outstanding Rhubarb Bread Pudding

Rated as 4.62 out of 5 Stars
11

"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."
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Ingredients

1 h 15 m servings 383
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden and set, 45 to 50 minutes.

Nutrition Facts


Per Serving: 383 calories; 10.1 68.1 7.1 112 267 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend ...

Most helpful critical review

The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven ...

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I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend ...

What a different take on bread pudding, read the other reviews and this is what I came up with. Take the milk and butter and cook it on the stove as directed, let it cool while preparing the oth...

I wanted to make this bread pudding more like a breakfast than a dessert, so I reduced the sugar to 1 cup and omitted the brown sugar on top. It was still pleasantly sweet. I also used 1 cup o...

Excellent! I doubled the recipie. Then I changed the recipie and only used 3/4 cup brown sugar and I added 2 tsp vanilla. I baked it in a 9 x 13 pan.

Very, very good! A bit sweet for my taste so would use a 1/4 cup less sugar next time. I used leftover whole wheat hotdog buns that I toasted in the oven before using, in the place of the brea...

FYI...8 slices of bread = about 4 cups! Love the idea of combining the rhubarb mixture with the milk mixture and then pouring over the bread....less messy and distributes the rhubarb better! Yu...

Yes, easy to make and was delicious! I cut the recipe in half and it worked fabulous.

I did this with whole wheat bread and splenda and it really turned out. Awesome taste and fun combo. Will do it again. Used 4 eggs after reading reviews.