Outstanding Rhubarb Bread Pudding Recipes

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CONTEST-WINNING RHUBARB PUDDING

My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9



Contest-Winning Rhubarb Pudding image

Steps:

  • Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

Nutrition Facts :

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

FRESH RHUBARB BREAD PUDDING

A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.

Provided by DMJOLLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9



Fresh Rhubarb Bread Pudding image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
  • Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g

8 slices bread without crusts, toasted and cubed
1 ½ cups milk
¼ cup butter or margarine
5 eggs
1 ¼ cups white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups diced rhubarb
¼ cup chopped walnuts

OLD FASHIONED RHUBARB BREAD PUDDING

Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.

Provided by SILLYJILLY

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9



Old Fashioned Rhubarb Bread Pudding image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
  • Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
  • Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
¼ cup butter
8 cups cubed day-old bread
5 eggs
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups chopped rhubarb

RHUBARB BREAD PUDDING

I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.

Provided by Kaarin

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10



Rhubarb Bread Pudding image

Steps:

  • Put bread cubes in a greased 2 quart casserole.
  • Melt butter with milk in a saucepan.
  • Pour over bread and let sit 15 minutes.
  • Mix together the eggs, sugar, salt and cinnamon.
  • Stir in rhubarb.
  • Stir into bread mixture.
  • Top with raw sugar and pecans.
  • Bake at 350 55-60 minutes until set.
  • Serve warm.

Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3

8 slices bread, lightly toasted, cut into 1/2 " cubes
1 1/2 cups milk
4 tablespoons butter
5 eggs
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup raw sugar (or brown sugar)
1/4 cup pecans, chopped

RHUBARB BREAD AND BUTTER PUDDING

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 11



Rhubarb Bread and Butter Pudding image

Steps:

  • Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.

1 pound red rhubarb, sliced into pieces
sugar
1/2 stick butter
12 slices white bread, crusts removed
2 cups heavy cream
1 cup milk
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon plus 1 teaspoon sugar for sprinkling
Softly whipped cream

RHUBARB AND RICOTTA BREAD & BUTTER PUDDING

This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth

Provided by Diana Henry

Categories     Dessert

Time 1h15m

Number Of Ingredients 13



Rhubarb and ricotta bread & butter pudding image

Steps:

  • Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
  • Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
  • Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
  • Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.

Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

400g rhubarb
150g golden caster sugar
300ml whole milk
300ml double cream
½ tsp vanilla extract
3 large eggs , plus 1 egg yolk
about 250g bread (soft white rolls, sliced bread, or brioche)
35g butter
200g ricotta
25g icing sugar , plus extra for dusting
1 lemon , zested
1 orange , zested
crème fraîche , or cream and Greek yogurt, to serve

RHUBARB BREAD PUDDING

An amazing and easy to make rhubarb dessert. If possible, use only day old French bread for this, do not use the regular white sliced bread, it will not hold up as well for this recipe. This recipe is delicious!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10



Rhubarb Bread Pudding image

Steps:

  • Set oven to 350 degrees.
  • Grease an 11 x 7-inch baking dish.
  • Combine the cubed bread and rhubarb, and place in the baking dish.
  • In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
  • Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
  • Let stand for about 10 minutes.
  • Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
  • Set oven to broil.
  • Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
  • Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
  • Best served warm.

Nutrition Facts : Calories 664.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 158.6, Sodium 1130.1, Carbohydrate 122.2, Fiber 7.5, Sugar 27.1, Protein 21.2

5 1/2 cups cubed French bread (about half a loaf)
3 1/2 cups rhubarb, sliced (fresh or frozen)
1 (13 1/2 ounce) can 2% evaporated milk
1 cup water
3 eggs
1/2 cup sugar (can use more)
2 teaspoons grated orange rind
2 teaspoons vanilla
1/2-3/4 teaspoon cinnamon (or to taste)
brown sugar, for topping

RHUBARB BREAD AND BUTTER PUDDING

Provided by Darina Allen

Categories     Cake     Milk/Cream     Dairy     Egg     Fruit     Dessert     Vanilla     Rhubarb

Yield Makes 6 to 8 servings

Number Of Ingredients 15



Rhubarb Bread and Butter Pudding image

Steps:

  • Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
  • Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
  • Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
  • Preheat the oven to 350°F.
  • Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

1 pound red rhubarb
Sugar
4 tablespoons butter, preferably unsalted
12 slices good-quality white bread, crusts removed
2 cups cream
1 cup milk
4 extra large free-range eggs, beaten lightly
1 teaspoon pure vanilla extract
3/4 cup plus 2 tablespoons sugar
1 tablespoon extra sugar, for sprinkling on top of pudding
DECORATION
Softly whipped cream
YOU WILL NEED
A deep 8-inch square or round baking dish
A water bath or roasting pan

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