Rhubarb Bread Pudding With Maple Syrup Recipe

Name: Rhubarb Bread Pudding With Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 3 tbsp (45 mL) butter, melted; 3 tbsp (45 mL) maple syrup; 1/4 tsp (1 mL) freshly grated nutmeg; 1/4 tsp (1 mL) ground cardamom; 1/4 tsp (1 mL) ground cloves; 8 slices white bread, crusts removed; Rhubarb; 1 cup (250 mL) granulated sugar; 3 cups (750 mL) water; 1 lb (500 g) rhubarb cut in to 11/2 -inch (4-cm) lengths; 1/2 tsp (2 mL) grated nutmeg; 1/2 tsp (2 mL) cinnamon; 1 tsp (5 mL) grated lemon rind; Pinch salt; Custard; 2 tbsp (25 mL) granulated sugar; 3 large eggs; 1 cup (250 mL) whipping cream; 3 tbsp (45 mL) maple syrup; 1/4 tsp (1 mL) ground cardamom

Servings: persons

Bread
3 tbsp (45 mL) butter, melted
3 tbsp (45 mL) maple syrup
1/4 tsp (1 mL) freshly grated nutmeg
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) ground cloves
8 slices white bread, crusts removed
Rhubarb
1 cup (250 mL) granulated sugar
3 cups (750 mL) water
1 lb (500 g) rhubarb cut in to 11/2 -inch (4-cm) lengths
1/2 tsp (2 mL) grated nutmeg
1/2 tsp (2 mL) cinnamon
1 tsp (5 mL) grated lemon rind
Pinch salt
Custard
2 tbsp (25 mL) granulated sugar
3 large eggs
1 cup (250 mL) whipping cream
3 tbsp (45 mL) maple syrup
1/4 tsp (1 mL) ground cardamom

1
1. Preheat oven to 350u00b0F. (180u00b0C).
2
2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve.
3
3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup.
4
4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside.
5
5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl.
6
6. Grease an 8 x 8-inch (2-L) baking pan.
7
7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb.
8
8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes.
9
9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup.

671

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 21 ingredients. The key ingredients include: Bread, 3 tbsp (45 mL) butter, melted, 3 tbsp (45 mL) maple syrup, 1/4 tsp (1 mL) freshly grated nutmeg, and more.

Yes, Rhubarb Bread Pudding With Maple Syrup 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 Pudding With Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions