Rhubarb bread pudding has all of the comfort of classic bread pudding with a tart rhubarb twist. You can use fresh or frozen rhubarb and your favorite bread to make this delicious dessert.

Side view of a piece of rhubarb bread pudding showing hunks of custard soaked bread, pieces of red rhubarb, and brown sugar topping.

Rhubarb bread pudding is one of those best of all worlds kind of treats. It is creamy and custardy with a bit of crunch on top.

It is also sweet, but not too sweet, and little bit tart from the rhubarb. It is great served warm or at room temperature.

The whole thing comes together to make a sublime spring dessert, though it is good all year long. Luckily frozen rhubarb works great in the recipe, so you can make it whenever you would like.

Bite of rhubarb bread pudding on fork with slice of red rhubarb, soft custardy bread, and crunchy brown sugar topping.

Serving of rhubarb bread pudding on plate with pan of remaining bread pudding in the background.

Best Breads To Use

When it comes to bread pudding, there are several different schools of thought. Some folks like to use a heartier bread, like sourdough, for more textures.

Other like using a soft and sweet bread, like challah. Then you get a more soft and custardy finish.

Brioche and French bread also work great. A hunk of Italian bread leftover from last night’s dinner would also work.

Pieces of toast and rhubarb in baking dish next to bowl of custard mixture.

Bread cubes and rhubarb soaking in custard mixture in pan.

I typically use regular old sandwich bread, because that is what we have on hand. Cinnamon swirl bread, or even a raisin bread would work as well.

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Obviously, this isn’t the best use for a more savory bread. I wouldn’t use an herby, cheese, or garlic bread in a sweet bread pudding like this.

Carlee’s Tips and Tricks

I like to lightly toast my bread a bit before I cube it up. That helps to give it a little structure even after it soaks in the custard mixture.

If your bread is already stale and dry, you can feel free to skip this step.

While it may seem like a lot of sugar, this recipe is actually a reduced amount from most. It takes a fair amount to help counter the rhubarb.

Brown sugar sprinkled over bread, rhubarb, and custard mixture, ready to go in the oven.

Freshly baked rhubarb bread pudding with golden brown top.

I would make it once before you try reducing it, unless you are a big fan of more tart treats. Then go for it!

The brown sugar on top not only adds more sweetness and depth of flavor, but it also provides a bit of crunch. It really is delicious!

For a richer bread pudding, you can add some melted butter to the mixture. I find that it isn’t necessary, but it does make it more of a traditional bread and butter pudding dessert.

5 from 1 rating

Rhubarb Bread Pudding

Author: Carlee

Servings: Servings

Rhubarb bread pudding has all of the comfort of classic bread pudding with a tart rhubarb twist. You can use fresh or frozen rhubarb and your favorite bread to make this delicious dessert.

Prep: 10

Cook: 45

Soaking and Cooling Time 30

Total: 1 25

Ingredients

Makes: 8 x 8inch rectangle, 2inch height

Instructions

Preheat oven to 350℉ and grease an 8-inch square baking dish.
Cut 8 slices bread into 1 inch cubes. Put in prepared pan with sliced 1 pound rhubarb. Toss to mix.
In a medium mixing bowl, stir together the 1½ cups milk, 5 large eggs, 1 cup granulated sugar, ¼ teaspoon salt, and ½ teaspoon ground cinnamon until combined. Pour over bread and rhubarb.
Let soak for 15 minutes. Gently stir if needed to make sure all of the bread has soaked up some custard mixture.
Sprinkle ½ cup light brown sugar over the top and bake for 45-50 minutes or until the center is set.
Cool 15 minutes before serving. Can be served warm or at room temperature. Store leftover covered in the refrigerator.