Rhubarb Bread Pudding

When I was researching Darina Allen for the game-changer series, I ran across this recipe. My mother's recipe for bread pudding is our all time favorite (my kids won't let me make any other kind)
, but how could I resist trying a rhubarb bread pudding? It was excellent, but more of a souffle bread pudding than the dense bread puddings I am accustomed to. Here's a big plus:  this is one of those dishes that is even better if it sits overnight in the fridge before baking; so you can prepare it a day in advance and bake it the next day.

Rhubarb Bread and Butter Pudding
Via Epicurious, March 2007 by Darina Allen, From A Year at Ballymaloe Cookery School 

1 pound red rhubarb
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
Garnish: whipped cream

Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour. 
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. 
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. 
Preheat the oven to 350°F. 
Bake in a water bath — the water should be boiling and 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 cream or softly whipped cream. 


  1. That sounds like a must-make!

  2. Delicious! That combination is great.



  3. Sounds wonderful! Now all I need to do is (finally) taste rhubarb!!

  4. A winning combination! I'm copying the recipe right now.


  5. I love rhubarb and I bet this was wonderful!

  6. That looks so good, Barbara! I really need to try rhubarb.

  7. This sounds amazing! I can't wait to make it, thanks!

  8. Hi Barbara,

    I love bread pudding and with the rhubarb, has to make it even nicer.
    Thanks for sharing the recipe and would like to try this.

    Hope that you are enjoying the weekend

  9. That's an interesting pudding. I have never made a bread pudding with rhubarb before but rhubarb is one of my favourite ingredients so I would like to try this.

  10. Love rhurbarb and this looks like a delightful dessert.

  11. It does look like a beautiful souffle. Rhubarb is perfect for the 4th of July.

  12. Although I'm not really a big rhubarb fan, I have to say this looks delicious!

  13. Brilliant Idea! Tis the season! YUM!

  14. this recipe does look like an extra rich and custardy style of bread pudding. I know how you love rhubarb, so I am sure this is a winner.

  15. This reminds me of something my mother-in-law used to make that I loved. I missed out on the opportunity of obtaining this recipe from here, as she has Alzheimer's now, so thank you for sharing!

  16. This is so creamy and rich my friend, the epitome of a winter dessert :D
    Thank you for sharing!

    Choc Chip Uru

  17. This is probably the only way I'd eat rhubarb. Unlike my sister, who used to pluck it from the garden, dip the red, stringy stem in sugar, and scarf it down. That freak.

  18. Such a lovely summer dish, Barbara! I love that it can be made a day ahead of time -- my kind of dessert! :)

  19. I love the way this recipe sounds. I missed it when I was doing my research, Barbabra, and the rhubarb makes it different and most interesting.I'll have to give it a try. Have a wonderful day. Blessings...Mary

  20. Oh My! I love bread pudding. We grow Rhubarb, might have to try this. g

  21. Ben loves bread pudding!

  22. I love a good bread pudding, especially with a little creme anglaise or a scoop of vanilla ice cream.

  23. It's at times like this that I long for my gardens where I had 3 different types of rhubarb.

  24. this is definitely a new take on bread pudding--it looks delicious! call me crazy, but methinks you're a fan of the rhubarb and i've decided to call you rhu-barbara. :)

  25. What a delicious way to use rhubarb! I'm bookmarking this one, Barbara. I'm hoping I can harvest a few stalks from my new plants next year!



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