Rhubarb Bread And Butter Pudding Recipe

Name: Rhubarb Bread And Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Softly whipped cream; A deep 8-inch square or round baking dish; A water bath or roasting pan

Servings: persons

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
Softly whipped cream
A deep 8-inch square or round baking dish
A water bath or roasting pan

1
Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
2
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.
3
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.
4
Preheat the oven to 350u00b0F.
5
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.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound red rhubarb, Sugar, 4 tablespoons butter, preferably unsalted, 12 slices good-quality white bread, crusts removed, and more.

Yes, Rhubarb Bread And Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Bread And Butter Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions