Rhubarb Bread Pudding
photo by Elly in Canada
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1301.24 ml cubed French bread (about half a loaf)
- 828.06 ml rhubarb, sliced (fresh or frozen)
- 382.71 g can 2% evaporated milk
- 236.59 ml water
- 3 eggs
- 118.29 ml sugar (can use more)
- 9.85 ml grated orange rind
- 9.85 ml vanilla
- 2.46-3.69 ml cinnamon (or to taste)
- brown sugar, for topping
directions
- 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.
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Reviews
-
I made this ages ago and forgot to review!! Deelicious!! Love the flavours citrus, tart, cinnamon, I added some nutmeg and used 18%cream and 2%milk the result was a creamy, not too sweet pudding. I sprinkled some of the rhubarb on top hoping it would not sink into the mixture and it didn't!!!! I did not prepare the topping with the brown sugar. DH loved to eat bread pudding with cream or milk poured on top. I will make this again, with the topping next time!
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I had got fresh rhubarb from my friends garden, so thought to make this dish. This is comfort food at it's best. I made it up in advance to take to a friends place and while we were eating dinner, I warmed it up in the oven. I served this with Recipe #390290. Delicious! Thanks Kitten for posting another winner!