Rhubarb Bread Pudding
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.
Servings: 9 Servings
Ingredients
- 8 slices bread lightly toasted
- 1 pound rhubarb chopped
- 1½ cups milk
- 5 large eggs
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup light brown sugar packed
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.
Notes
- 1 pound of rhubarb is 3-3½ cups of sliced rhubarb.
- If using frozen rhubarb, measure the rhubarb while still frozen. Thaw completely, then drain in a colander, but do not press liquid out.
Nutrition
Serving: 1Serving | Calories: 270kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 238mg | Potassium: 292mg | Fiber: 2g | Sugar: 38g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg
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