This Rhubarb Bread Pudding is a warm and cozy treat that’s great for breakfast or dessert! The tangy rhubarb adds just the right zing to sweet, soft bread. Yum!
Honestly, I love how easy it is to whip up. Just mix, bake, and enjoy! Perfect with a dollop of whipped cream or just by itself. You can’t go wrong with that! 😊
Key Ingredients & Substitutions
Bread: Using brioche or challah gives a rich flavor, but any day-old bread works well. A good alternative is croissant or even whole wheat bread for a health twist. Just be sure it’s day-old for the best texture!
Rhubarb: Fresh rhubarb is fantastic, but frozen rhubarb is a handy substitute, especially when fresh isn’t available. If rhubarb isn’t your favorite, you can use apples or pears for a different flavor. Just be mindful of the sweetness level!
Eggs: Four large eggs help bind the pudding together. You can replace eggs with flax eggs or applesauce for a vegan version. However, the texture will change slightly, so keep that in mind.
Milk: Whole milk is perfect for a creamy pudding. For a lighter version, you can substitute almond milk, oat milk, or any other plant-based milk. Just check that they’re unsweetened to control the sugar content.
Butter: The melted butter adds richness. If you’re looking for a dairy-free option, use coconut oil or a vegan butter alternative. It works just as well in providing that lovely flavor.
How Do You Ensure the Bread Pudding Has the Right Texture?
The soaking time is crucial to achieve a moist and flavorful bread pudding. After pouring the egg mixture over the bread and rhubarb, let it rest for about 15 minutes. This allows the bread to absorb the custard thoroughly without falling apart.
- Make sure to stir gently so everything gets coated.
- If you feel the mixture seems too dry after soaking, you can add a splash more milk before baking.
- Keep an eye on the baking time; if the top gets too brown, cover it with foil to avoid burning.
Rhubarb Bread Pudding Perfect For Breakfast Or Dessert
Ingredients You’ll Need:
For the Bread Pudding:
- 4 cups day-old bread, cubed (preferably brioche or challah)
- 2 cups rhubarb, chopped (fresh or frozen)
- 4 large eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, melted
For Serving (Optional):
- Powdered sugar, for dusting
- Heavy cream or vanilla ice cream
How Much Time Will You Need?
This delightful rhubarb bread pudding takes about 15 minutes to prepare and 40-45 minutes to bake. After that, just let it cool slightly before serving. In no time, you’ll have a warm and comforting dish ready for breakfast or dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread pudding bakes evenly. While the oven heats, take a moment to grease a 9×13-inch baking dish or a cast-iron skillet to prevent sticking.
2. Mix Bread and Rhubarb:
In a large bowl, combine the cubed bread and chopped rhubarb. Toss them gently with your hands to ensure everything is mixed well. This will create a nice blend of flavors in your pudding!
3. Whisk the Egg Mixture:
In another bowl, crack the 4 large eggs and add the milk, sugar, vanilla extract, cinnamon, and salt. Whisk these together until everything is well combined. You want a smooth mixture that will soak into the bread.
4. Combine and Coat:
Pour the egg mixture over the bread and rhubarb mixture. Stir gently to coat all the cubed bread evenly in the custard. This step is key to ensuring that every bite is deliciously soaked!
5. Add Butter:
Drizzle the melted butter over the mixture. Give it one last gentle stir to mix everything together nicely. The butter will help give your pudding a rich flavor.
6. Let It Soak:
Let the mixture sit for about 15 minutes. This allows the bread to soak up some of the custard mixture, making your pudding moist and flavorful.
7. Bake to Perfection:
Now, transfer the mixture to your preheated oven and bake for 40-45 minutes. You’re looking for the pudding to be set and have a golden-brown top. The kitchen will start to smell heavenly while it bakes!
8. Cool and Dust:
Once it’s done, carefully remove the pudding from the oven and let it cool slightly. If you like, you can dust the top with powdered sugar for a nice presentation before serving.
9. Serve and Enjoy:
Serve the warm rhubarb bread pudding with a drizzle of heavy cream or a scoop of vanilla ice cream if you wish. Whether for breakfast or dessert, this cozy dish is sure to be a hit. Enjoy every bite!
Can I Use Fresh or Frozen Rhubarb for This Recipe?
Absolutely! Both fresh and frozen rhubarb work well. If you’re using frozen rhubarb, there’s no need to thaw it beforehand; just chop it while still frozen and add it directly to the mixture. This helps keep the bread pudding from becoming too soggy.
What If I Don’t Have Day-Old Bread?
No worries! If you don’t have day-old bread, you can quickly dry fresh bread in the oven. Simply preheat your oven to 200°F (95°C), spread the cubed bread on a baking sheet, and toast it for about 10-15 minutes, or until it’s slightly dry. This will give it the right texture for the pudding.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the entire mixture the night before, cover it tightly, and refrigerate. When you’re ready to bake, just let it sit at room temperature for about 15-20 minutes before placing it in the oven. This helps ensure even cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can add a splash of milk to keep it moist while reheating if needed.
