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Delicious rhubarb bread pudding served in a bowl with fresh rhubarb

Rhubarb Bread Pudding

A delightful dessert that captures the spring season’s essence with custard-soaked bread and tart rhubarb, creating a beautiful balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups day-old bread, cubed (white or sourdough) Essential for absorbing the custard mixture without becoming too soggy.
  • 3 cups rhubarb, chopped (fresh or thawed frozen) Provides tartness to the pudding.
  • ¾ cup granulated sugar, divided Used to sweeten the pudding and rhubarb.
  • 4 large eggs Binding agent for the custard.
  • 2 cups whole milk Part of the creamy custard base.
  • 1 cup heavy cream, divided Adds richness to the custard and custard sauce.
  • 1½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted For brushing the top before baking.
  • Pinch of salt Enhances flavor.

Method
 

Preparation
  1. Toss the chopped rhubarb with ½ cup of sugar in a bowl and let it sit.
  2. Cut the day-old bread into 1-inch cubes.
  3. In a large bowl, whisk together eggs, milk, cream, ¼ cup sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and slightly frothy.
  4. Gently fold the sugared rhubarb and bread cubes into the custard using a rubber spatula.
Baking
  1. Pour the mixture into a greased 9x13-inch baking dish, pressing down lightly. Cover with plastic wrap and let it rest for 20 minutes.
  2. Preheat your oven to 350°F (175°C). Remove plastic wrap, brush the top with melted butter, and bake for 45–50 minutes.
  3. For the custard sauce, heat 1 cup of heavy cream with ¼ cup of sugar and 1 teaspoon of vanilla extract over medium heat, whisking until the sugar dissolves and the sauce thickens slightly.
  4. Serve the warm bread pudding with a drizzle of the homemade custard sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the bread pudding before baking for up to 2 months. Baking from frozen requires about 10-15 additional minutes.