Name: Rhubarb Bread Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 large stalk rhubarb; 2 cups stale bread or brioche; 1 1/2 cups milk; 1/2 cup cream; 1 tablespoon sugar; 1 oz melted butter; 1 egg; 1/4 teaspoon nutmeg; 2 tablespoons rhubarb compote; 1/2 batch custard; 1/2 teaspoon orange zest

Jump to Recipe

Rhubarb Bread Pudding is a warm and satisfying dessert that brings together tart rhubarb, soft bread, and a rich custard base. This recipe turns leftover bread into something truly special, especially when paired with a silky orange custard. Because the flavors balance sweetness and brightness, this dish feels both light and comforting. Whether you serve it after dinner or as a weekend treat, this Rhubarb Bread Pudding delivers consistent results with simple ingredients and clear steps.

Story

I first made Rhubarb Bread Pudding during a spring season when rhubarb was fresh and abundant. At the time, I needed a way to use up leftover bread, so I combined it with roasted rhubarb and a simple custard mixture. The result surprised me. The Rhubarb Bread Pudding turned soft and rich, while the rhubarb added a gentle tart contrast. Since then, I have refined this Rhubarb Bread Pudding recipe to make it reliable and easy. Now, I often prepare Rhubarb Bread Pudding when I want a comforting dessert that feels homemade without being complicated.

Ingredients

1 large stalk rhubarb (or 2 small, cut into 1-inch pieces and roasted)
2 cups stale bread or brioche (cut into 1-inch cubes)
1 ½ cups milk
½ cup cream
1 tablespoon sugar
1 oz butter (melted)
1 egg
¼ teaspoon grated nutmeg
2 tablespoons rhubarb compote
½ batch custard (prepared separately)
½ teaspoon fresh orange zest

Step-by-Step Instructions

Preparing the Ingredients

Start by cutting the rhubarb into 1-inch pieces, then roast it until tender. Meanwhile, cube the stale bread into even pieces so it absorbs the custard evenly. After that, drizzle melted butter over the bread cubes to add richness. In a bowl, beat the egg, then mix in the milk, cream, sugar, and nutmeg until smooth. This mixture forms the base for your Rhubarb Bread Pudding.

Cooking Instructions

Spread the roasted rhubarb evenly in a greased baking dish, then layer the buttered bread cubes on top. Spoon the rhubarb compote over the bread to add extra flavor. Next, pour the custard mixture slowly over everything, making sure all the bread gets soaked. Let it sit for about 20 minutes so the bread absorbs the liquid. Then bake at 350°F for about 30 minutes until the Rhubarb Bread Pudding looks golden and slightly puffed. Let it cool briefly before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip the resting time before baking, because dry bread will not absorb the custard properly. Also, avoid using fresh bread since it can turn too soft and lose structure. Keep an eye on baking time, as overbaking can dry out your Rhubarb Bread Pudding.

Pro Tips for Better Flavor

Use brioche for a richer texture, and always grate fresh nutmeg for a stronger aroma. Additionally, roasting the rhubarb first deepens its flavor and prevents excess moisture in the dish. Finally, add the orange zest to the custard right before serving for a fresh finish.

Serving and Storage

How to Serve

Serve Rhubarb Bread Pudding warm with generous spoonfuls of orange custard poured over each portion. The contrast between the warm pudding and creamy sauce creates a balanced dessert that feels both rich and fresh.

How to Store Leftovers

Store leftovers in the refrigerator for up to two days. When reheating, use a microwave to keep the texture soft and moist. Avoid freezing, as this dessert does not hold its structure well after thawing.

Conclusion

Rhubarb Bread Pudding offers a practical and flavorful way to turn simple ingredients into a memorable dessert. Because it combines tart fruit, soft bread, and creamy custard, it stands out as a reliable comforting dessert for any occasion. Try this recipe once, and it may become a regular part of your kitchen routine.

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Frequently Asked Questions

Can I use frozen rhubarb for Rhubarb Bread Pudding?

Yes, you can use frozen rhubarb, but thaw and drain it first to remove excess moisture. This step helps maintain the correct texture in your Rhubarb Bread Pudding.

What type of bread works best for this recipe?

Brioche or any enriched bread works best because it absorbs the custard while staying soft. However, standard stale bread also works well if cut into even cubes.

Can I make Rhubarb Bread Pudding ahead of time?

Yes, you can assemble it ahead and refrigerate before baking. Then bake it fresh when ready to serve for the best texture and flavor.