This easy and delicious rhubarb bread pudding can be made with fresh or frozen rhubarb. Cook it up in a cast iron skillet or any oven-safe baking dish. Serve warm with a drizzle of heavy cream for a lovely rhubarb dessert.

Rhubarb bread pudding in a cast iron skillet with a spoon.

Why I love this rhubarb bread pudding

  • I think bread pudding is the ultimate comfort food and adding warm rhubarb just elevates it in the comfort-food department!
  • This rhubarb bread pudding comes together quickly, with most of the prep done in the same pan used to bake it.
  • You can use any bread to make this bread pudding, so it’s great for using up slightly stale bread bits.

What you’ll need

Ingredients to make rhubarb bread pudding.

And a few notes about the key ingredients …

Rhubarb – You can use either fresh or frozen rhubarb for this bread pudding.

Bread – Any bread will work here with the choice of bread bringing a different texture to the bread pudding. I’ve used a Brioche loaf here, which is a richer choice. Bakery-style day-old white bread is always a good option. I also like to use the ends of baguettes. Whichever bread you use, it is always best that it is slightly stale, to avoid a mushy bread pudding. If your bread is still a little fresh, you can toast the slices a bit first to dry them out.

Orange Zest – I love a touch of orange flavour with rhubarb, but if you don’t happen to have a fresh orange on hand, simply omit the orange zest and add more cinnamon instead.

How to make rhubarb bread pudding

Adding rhubarb to melted butter in skillet
Adding cooked rhubarb to a bowl with cubed bread.
Warming the milk and brown sugar in a skillet.
  • Start by melting a bit of butter in a skillet. Add the rhubarb (fresh or frozen) and cook with the butter for 3-4 minutes to soften a bit.
  • Pour the warm rhubarb and butter mixture over the cubed bread in a large bowl and stir to combine.
  • In the same skillet, warm the milk, butter and brown sugar just until the butter is melted and the brown sugar is dissolved. Don’t overheat the milk mixture.
Warmed milk mixture added to bowl with bread and rhubarb.
Adding the egg mixture to bowl with the rhubarb, bread and milk.
All the mixture poured into a cast iron skillet before baking.
  1. Pour the warm milk mixture over the cubed bread and rhubarb mixture.
  2. Mix together the eggs, cinnamon and orange zest in a small bowl or measuring cup and add to the bowl with the bread mixture. Stir together.
  3. Pour all the mixture from the bowl back into the skillet and bake. It may look a bit liquidy, depending on the type of bread used, but no need to worry. It will be fine in the end :)

Recipe video

Recipe tips!

  • A cast iron skillet is perfect for baking this rhubarb bread pudding, as it goes easily from the stovetop to the oven. Any oven-safe skillet will also work. If you don’t have an oven-safe skillet, any oven-safe baking dish (7×11 or 9×9) or similar size that allows the pudding to be about 2 inches deep before baking.
  • To avoid a mushy bread pudding, be sure your bread is stale or fairly dry. If your bread is still a bit fresh, you can toast it in a toaster a bit, cube and pop it in a 350F oven briefly to dry it out or simply cube, scatter it on a baking sheet and let it sit out for several hours on the counter to dry.

How to serve rhubarb bread pudding

Enjoy this bread pudding fresh from the oven, for best results. Serve warm with a drizzle of heavy cream, a scoop of vanilla ice cream or make it extra special with a drizzle of creme anglaise. I’ve included a creme anglaise recipe in the Recipe Card Notes below.

Rhubarb bread pudding in a cast iron skillet with a spoon.

Making ahead, storing and freezing

Bread pudding can be made ahead and reheated to serve. Re-heat in the microwave or loosely covered with foil in a 350F oven until warmed through.

Store leftovers in the refrigerator for 2-3 days.

Bread pudding can be frozen for up to 3 months.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

Rhubarb bread pudding in a cast iron skillet with a spoon.

Get the Recipe: Rhubarb Bread Pudding

This easy and delicious rhubarb bread pudding can be made with fresh or frozen rhubarb. Cook it up in a cast iron skillet or any oven-safe baking dish.
5 stars from 2 ratings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings


  • 4 cups cubed bread, day-old or slightly stale *see Note 1 below
  • 2 Tablespoons butter
  • 2-2 1/2 cups rhubarb, fresh or frozen, diced
  • 1 3/4 cups milk, 2 or 3% milk recommended
  • 3/4 cup light brown sugar
  • 2 Tablespoons butter
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon orange zest, or omit and use 1/2 tsp more cinnamon
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F. (regular bake setting/not fan-assisted)
  • If you have a cast iron skillet (10-inch top diameter) that would be ideal, as it can be used on the stove-top and in the oven for baking the bread pudding. An enamelled oven-safe skillet of similar size would also work. If not, use any skillet on the stove top, then after mixing the large bowl, spoon into any oven-safe baking dish (7×11 or 9×9) or similar size that allows the pudding to be about 2 inches deep before baking.
  • Add the cubed bread to a large bowl and set aside. Melt 2 Tablespoons butter in the skillet over medium heat. Add the fresh or frozen diced rhubarb and cook, stirring, until the rhubarb softens slightly about 3-5 minutes. Pour the rhubarb mixture over the bread cubes in the bowl and toss to combine.
  • Using the same skillet, add the milk, brown sugar, and remaining 2 Tablespoons butter. Stir to combine and heat over medium heat on the stove-top just until butter is melted. Pour the milk mixture over the bread/rhubarb mixture in the bowl. Stir to combine.
  • In a measuring cup, whisk the eggs, cinnamon, orange zest and vanilla together. Pour the egg mixture over bread/rhubarb/milk mixture in the bowl and stir to combine. Spoon the mixture baking into the cast iron skillet or into a baking dish.
  • Bake in the preheated oven until golden and set about 40 to 50 minutes.
  • Allow to stand in the pan for at least 5 minutes before eating, or allow to cool, cover and refrigerate if making ahead. Refrigerate up to 2 days.
  • Serve warm drizzled with heavy whipping cream or topped with a scoop of ice cream. This bread pudding is also nice drizzled with homemade or store-bought creme anglaise. I've included a creme anglaise recipe in the notes below.
  • To re-heat, microwave or place into a 350F oven, loosely covered with aluminum foil, until warmed, about 10-15 minutes.


Note 1: Day-old or slightly stale bread will give the best results and avoid a mushy bread pudding. If your bread is still a bit fresh, toast it lightly in a toaster or cube, place onto a baking sheet and place in a 350F oven for a few minutes to dry it out.

Optional Creme Anglaise (can be made ahead):

  •   1/2 cup milk
  •   1/2 cup heavy whipping cream
  •   1 teaspoon vanilla
  •   3 large egg yolks
  •   3 Tablespoons white granulated sugar
  • Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring the milk mixture to a simmer. Remove from heat.
  • Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot milk mixture into the yolk mixture. Return the custard to the saucepan. Stir over low heat until custard thickens and leaves a path on the back of the spoon when a finger is drawn across, about 5 minutes (do not boil). Strain sauce into a bowl. Cover and chill. (Can be made 1 day ahead.)
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe! You’ll also find step-by-step photos and a recipe video that you might find helpful.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 255kcal, Carbohydrates: 38g, Protein: 7g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 223mg, Potassium: 279mg, Fiber: 2g, Sugar: 25g, Vitamin A: 384IU, Vitamin C: 3mg, Calcium: 160mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.