Rhubarb Bread Pudding Recipe

Name: Rhubarb Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Set oven to 350 degrees.
2
Grease an 11 x 7-inch baking dish.
3
Combine the cubed bread and rhubarb, and place in the baking dish.
4
In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
5
Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
6
Let stand for about 10 minutes.
7
Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
8
Set oven to broil.
9
Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
10
Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
11
Best served warm.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb Bread 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.

Rhubarb Bread Pudding

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