A delicious rhubarb bread pudding, with a base of stewed rhubarb, topped with bread and an egg and milk custard mixture. Take it to the next level and serve it topped with crème anglaise. A wonderful Spring dessert, that can be made with fresh rhubarb or frozen rhubarb.
Why I love this rhubarb bread pudding
- I think bread pudding is the ultimate comfort food and cooked rhubarb is right up there in the comfort food department, in my opinion.
- 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 and milk mixture, then a bit more of the stewed rhubarb is then spooned on top, along with some almonds.
- And if you really want to take rhubarb bread pudding to the next level, top with a luscious crème anglaise.
Ingredients and Substitutions
Rhubarb – You can use either fresh or frozen rhubarb for this bread pudding.
Bread – Technically, any bread will work here, but I find day-old baguette to always work out well. Be sure the bread is day old or slightly stale bread, for best results. 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.
- 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 softened. Be sure to 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 the crème anglaise ahead and keep it in the fridge for hours. The rhubarb can also be cooked ahead and refrigerated, then assemble the bread pudding later before baking.
Get the Recipe: Rhubarb Bread Pudding with Creme Anglaise
For the Optional Creme Anglaise (can be made ahead):
- 1/2 cup milk, whole milk recommended
- 1/2 cup heavy whipping cream, 35% b.f.
- 1 teaspoon vanilla , or vanilla bean paste
- 3 large egg yolks
- 3 Tablespoons white sugar
For the Stewed Rhubarb:
- 4 cups rhubarb, chopped, fresh or frozen
- 1 cup white granulated sugar
- 1 1/2 Tablespoons water, (omit if using frozen rhubarb)
For the Bread Pudding:
- Day-old baguette
- 4 large eggs
- 1/2 cup white granulated sugar
- 1/2 cup heavy whipping cream, 35% b.f.
- 2 1/2 cups milk, whole milk recommended
- 2 teaspoons vanilla , or vanilla bean paste
- 1 Tablespoons white granulated sugar, for topping
- Sliced or slivered almonds, optional, for topping
- 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 8×8-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 or a scoop of vanilla ice cream.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!