A delicious and easy Rhubarb Bread Pudding, all topped with a creme anglaise sauce custard sauce.
I know we’re almost out of rhubarb season and moving on to more summer fruits, but I thought I’d share this one last rhubarb recipe – perfect for those last few stalks from your garden or your frozen rhubarb!
I think bread pudding is the ultimate comfort food and cooked rhubarb sauce is right up there in the comfort food department, too. So I thought I’d combine the two. This pudding starts with a layer of cooked and sweetened& rhubarb on the bottom of the pan, followed by the bread that is lined up in neat rows. Pour over the egg/milk mixture, then a bit more of the stewed rhubarb is then spooned on top, along with some almonds.
Of course, bread pudding is the go-to destination for slightly stale bread. If you only have fresh bread around, cut the slices and you can place them on a baking sheet in a 350 F. oven for a few minutes to dry them out a bit.
Cook’s Notes for Rhubarb Bread Pudding
For the rhubarb, you can cook it down just until just broken down a bit and leave it a little chunky, or allow to simmer down to a thick sauce. Either way it’s great. Just be sure your rhubarb is nice and soft. Do taste once it’s cooked down and add a bit more sugar if you find it too tart for your taste.
I love to take the time to make a Creme Anglaise for bread pudding, but it’s really optional. The pudding is lovely without it (it’s just lovelier with it ;) You can make it ahead and keep it in the fridge for a hours. The rhubarb can also be cooked ahead and refrigerated.
Rhubarb Bread Pudding with Creme Anglaise
For the Creme Anglaise:
- 1/2 cup whole milk
- 1/2 cup whipping cream
- 1 tsp vanilla or vanilla bean paste
- 3 large egg yolks
- 3 Tbsp white sugar
For the Stewed Rhubarb:
- 4 cups rhubarb chopped, fresh or frozen
- 1 cup white sugar
- 1 1/2 Tbsp water (omit if using frozen rhubarb)
For the Bread Pudding:
- 1 Day-old baguette
- 4 large eggs
- 1/2 cup white sugar
- 1/2 cup whipping cream
- 2 1/2 cups whole milk
- 2 tsp vanilla or vanilla bean paste
- 1 Tbsp white sugar for topping
- Sliced or slivered almonds (Optional)
- Icing/confectioners' sugar
- For the Creme Anglaise: Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
- For the Stewed Rhubarb: Combine rhubarb, sugar and water in a large saucepan over medium heat. Stir well to combine and stir regularly until the sugar dissolves. Reduce heat to medium-low. Simmer until rhubarb is soft and thick. (*You can simmer less if you'd like a chunkier sauce or cook more for a less chunky sauce). Remove to a bowl to cool or make ahead and refrigerate until needed.
- For the Bread Pudding: Preheat oven to 350° Slice baguette into 1/2-3/4 inch slices and set aside. Meanwhile, in a bowl, combine the eggs, sugar, cream milk and vanilla. Whisk well to combine.
- Lightly grease and 8x8-inch baking pan. Spoon 2/3 of the stewed rhubarb into the bottom of the pan. Lay the sliced bread in two rows on top of the rhubarb. Pour the egg mixture over-top (it should all fit, but if not, let pudding stand 5 minutes, then add the rest). Sprinkle the exposed top of the bread with 1 Tbsp. of white sugar, then spoon the remaining stewed rhubarb down the middle of each row of bread. Stop with sliced or slivered almonds, if using.
- Place your baking pan on to a baking sheet (to catch any bubble-overand bake in the preheated oven for 40-45 minutes, or until set (I test with a knife. It should come out without any runny buts on it).
- Allow to cool slightly, then dust with icing sugar. Serve warm with some Creme Anglaise poured over-top.