This rhubarb bread pudding is a lovely mix of sweet and tart flavors. It’s soft, warm, and makes for a cozy morning treat or a delightful dessert any time!
I find it’s perfect with a sprinkle of powdered sugar on top. Plus, who doesn’t love leftovers for breakfast? It’s like getting dessert two times in one day! 😄
Key Ingredients & Substitutions
Bread: Using stale bread is key here, as it absorbs the custard mixture well. I prefer French or Italian bread for their dense texture. If you don’t have these, challah or brioche works wonderfully, too.
Rhubarb: Fresh rhubarb adds a tart tang that balances the sweetness. If fresh isn’t available, frozen rhubarb is a great alternative. Just make sure to thaw and drain any excess water before adding!
Heavy Cream: The richness of heavy cream elevates the pudding’s texture. If you’re looking for a lighter option, you can replace it with half-and-half or whole milk. Just know the flavor will be a bit less decadent.
Eggs: Large eggs bind everything together. If you need a vegan option, consider using flax eggs (1 tablespoon ground flaxseeds + 2.5 tablespoons water equals one egg) to maintain the structure.
How Do I Ensure the Perfect Bread Pudding Texture?
The soaking step is essential for a creamy texture. Make sure your bread cubes sit in the custard mixture for at least 15 minutes, stirring occasionally. This helps get that delicious blend of softness inside while keeping a slight crust on top.
- Cut your bread into even cubes for uniform soaking.
- Stir gently to coat every piece without breaking them apart.
- If you want a crunchier top, consider leaving the bread out to dry a bit longer before soaking.
Rhubarb Bread Pudding Perfect For Breakfast Or Dessert
Ingredients You’ll Need:
For The Pudding:
- 6 cups stale bread, cubed (preferably French or Italian)
- 2 cups rhubarb, chopped (fresh or frozen)
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Optional Toppings:
- Powdered sugar for dusting
- Whipped cream or custard for serving
How Much Time Will You Need?
This delightful rhubarb bread pudding takes about 15 minutes to prepare, plus 35-45 minutes of baking time. You’ll have it ready to serve in under an hour, making it a quick and tasty treat for breakfast or dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While the oven warms up, take a 9×13 inch baking dish or a cast iron skillet and grease it lightly to prevent sticking. This will help the bread pudding come out easily once it’s baked.
2. Mix the Egg and Cream Mixture:
In a large bowl, crack the 4 eggs and beat them gently. Then add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Mix everything together until it’s well combined and smooth.
3. Soak the Bread:
Now, add the cubed stale bread to the egg mixture and give it a gentle stir to coat all the bread pieces. Let this mixture sit for about 15 minutes, stirring occasionally so that the bread can soak up all that delicious goodness.
4. Add the Rhubarb:
Once the bread has soaked, fold in the chopped rhubarb carefully so it’s evenly mixed throughout the bread pudding. The tartness of rhubarb will really brighten up the flavor!
5. Pour and Bake:
Pour the entire mixture into your prepared baking dish, making sure to spread it out evenly. Place it in the preheated oven and bake for 35-45 minutes. You’re looking for a golden brown top, and a toothpick inserted into the center should come out clean when it’s done.
6. Cool and Serve:
When the pudding is done baking, allow it to cool for a few minutes before slicing it into squares. If you’d like, dust it with powdered sugar for a lovely finishing touch. Serve warm with a side of whipped cream or custard to make it even more delightful. Enjoy your homemade treat!
Can I Use Fresh Rhubarb Instead of Frozen?
Absolutely! Just make sure to chop the fresh rhubarb into similar-sized pieces as you would the frozen. Fresh rhubarb will add a bright, tangy flavor, and you don’t need to thaw it beforehand; just mix it right in!
What Bread Works Best for This Recipe?
Stale bread is the key here! French or Italian bread works wonderfully, but you can also use brioche or challah for a sweeter flavor. Just ensure the bread is stale enough to absorb the egg mixture without turning mushy.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the stale bread with gluten-free bread. You can often find pre-sliced gluten-free bread at the store, or make your own if you prefer. The baking time may vary slightly, so keep an eye on it!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm them in the oven at 350°F (175°C) for about 10-15 minutes. Enjoy it warm for the best taste!
