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    Home » Recipes » Sweet Recipes

    Rhubarb Bread Pudding

    May 26, 2015 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    A delicious and easy rhubarb bread pudding, all topped with a creme anglaise sauce custard sauce. A wonderful Spring dessert.

    Stewed Rhubarb Bread Pudding

    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 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.

    Stewed Rhubarb Bread Pudding

    Rhubarb Bread Pudding with Creme Anglaise

    Classic comfort food bread pudding, meets stewed rhubarb. Perfect use for your frozen rhubarb, but you can also make this with fresh rhubarb. I love to serve this with a Creme Anglaise sauce (recipe below), but it's lovely without it as well. Be sure to start with slightly stale bread. If your bread is fresh, simply slice, place on a baking sheet and pop into a 350° F. oven for a few minutes to dry it out a bit.
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 40 mins
    Cook Time 45 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Servings 10 servings

    Ingredients
     

    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)

    For garnish:

    • Icing/confectioners' sugar
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 223mg | Calcium: 176mg | Vitamin C: 3.9mg | Vitamin A: 690IU | Sugar: 38g | Fiber: 1g | Potassium: 312mg | Cholesterol: 163mg | Calories: 380kcal | Saturated Fat: 8g | Fat: 15g | Protein: 8g | Carbohydrates: 52g | Iron: 1.3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Carol says

      September 06, 2021 at 12:25 pm

      I am making this bread pudding right now.
      I used frozen rhubarb and did not add water as instructed but there seems to be an awful lot of water forming as rhubarb is thawing.should some of this water be stained off or should I used it as is.

      Reply
      • Jennifer says

        September 06, 2021 at 1:04 pm

        Hi Carol, if you have an opportunity to pour off some of the water, I would. Most will bake off, but always better to start with less, when you can :)

        Reply
        • Carol says

          September 07, 2021 at 7:36 am

          So I will finish this pudding today. As I cooked that rhubarb I did pour off some of the water, I could see there was way too much moisture. So now it seems like there is still some, but maybe not too much so I am glad to have your advice and I will take a bit more off.
          I have the lovely Creme Anglaise ready and waiting for when I finish this now, so I am going to get to it.
          I was wondering how the topping would be if I swapped a bit of brown sugar for a bit of crunch,in place of the icing sugar, or would that be too sweet with the sauce?

          Reply
          • Jennifer says

            September 07, 2021 at 8:37 am

            Sounds good Carol and yes, you could certainly do a sprinkling of brown sugar on top for a bit of crunch. I would even do a sprinkling sugar, too, as I always thinks it looks pretty and a dusting adds little sweetness, really. Enjoy!

            Reply
    2. Peggy overchuk says

      April 30, 2021 at 8:36 pm

      This is the best bread pudding ever...everyone just loved it..will definitely be in my must make again list

      Reply
      • Jennifer says

        May 01, 2021 at 11:17 am

        So glad to hear, Peggy :) Thanks so much!

        Reply
    3. Georgia says

      July 14, 2018 at 11:15 am

      I have only made bread puddings with chunks of bread. How big are the slices in this recipe?

      Reply
      • Jennifer says

        July 14, 2018 at 12:14 pm

        Hi Georgia, as detailed in the recipe instructions, the slices should be 1/2-3/4 inches. Hope that helps.

        Reply
        • Mary Theresa Rose says

          May 25, 2020 at 8:21 am

          I was assuming that the 1/2-3/4 inches indicated the thickness of the bread but like Georgia, I can’t tell how larges the bread is. Not all baguettes are the same size.

          Reply
          • Jennifer says

            May 25, 2020 at 9:34 am

            Hi Mary, Yes, the 1/2-3/4 inches is how thick you should cut the slices. While baguettes do vary somewhat in size (height), it's not a wide variation generally, so whatever baguette you start with should be fine.

            Reply
    4. janna says

      June 23, 2017 at 8:56 pm

      5 stars
      I made this for a co-worker's birthday and I have to say, it was fantastic!

      Reply
      • Jennifer says

        June 24, 2017 at 7:40 am

        So glad to hear you enjoyed this, Janna! Thanks :)

        Reply
    5. Laura (Tutti Dolci) says

      May 29, 2015 at 4:05 pm

      Please pass me a spoon, this bread pudding looks simply divine! :)

      Reply
      • Jennifer says

        May 29, 2015 at 4:26 pm

        Thanks Laura :)

        Reply
    6. [email protected] says

      May 27, 2015 at 4:24 am

      Jennifer, this is truly a masterpiece! Love absolutely everything about this bread pudding!

      Reply
      • Jennifer says

        May 27, 2015 at 6:09 am

        Thanks so much, Julia :)

        Reply
    7. Mary Ann |the beach house kitchen says

      May 26, 2015 at 4:19 pm

      Jennifer this bread pudding sounds amazing! It is one of my favorite comfort foods! My Mom loves rhubarb too, so this is on my list for when she comes to visit in a few weeks!

      Reply
      • Jennifer says

        May 26, 2015 at 7:20 pm

        Thanks so much, Mary Ann. It's a nice treat for rhubarb lovers :)

        Reply
    8. Chris Scheuer says

      May 26, 2015 at 12:25 pm

      What a delightful combination Jennifer! Bread pudding is one of my favorite desserts but I never thought to make it with rhubarb, yum! And the creme anglais sauce is the crème de la crème for sure!

      Reply
      • Jennifer says

        May 26, 2015 at 12:34 pm

        Thanks Chris. The rhubarb was so nice with the bread pudding and if I could, I would put that sauce on everything ;)

        Reply
    9. Jessica | A Happy Food Dance says

      May 26, 2015 at 11:51 am

      Jennifer - this is beautiful! I love the creme anglais sauce too! Such a perfect touch. I don't know what it is about my area but it seems like we never got a good amount of rhubarb so I am totally envious.

      Reply
      • Jennifer says

        May 26, 2015 at 12:33 pm

        Thanks Jessica. I think rhubarb loves a cooler climate. It grows like a bad weed around here, so there's always a lot of it around :)

        Reply
    10. Sarah | Broma Bakery says

      May 26, 2015 at 9:49 am

      JUST had the idea to do rhubarb bread pudding. How funny! Yours looks sensational. Creme anglaise is the perfect touch :)

      Reply
      • Jennifer says

        May 26, 2015 at 9:55 am

        Great minds think alike, Sarah :) I was looking for something different to do with my rhubarb, too!

        Reply
    11. Tricia @ Saving room for dessert says

      May 26, 2015 at 9:36 am

      You are an artist Jennifer - this is beautiful on so many levels. So rich and soft and I would love it!

      Reply
      • Jennifer says

        May 26, 2015 at 9:44 am

        Thanks so much, Tricia :)

        Reply
    12. Toni | BoulderLocavore says

      May 26, 2015 at 9:25 am

      We still have some time before local summer produce kicks in here. I'm still seeing rhubarb at the store and love the idea of this recipe. I feel rhubarb gets the short end of the stick, almost always relegated to the traditional pie before summer hits. This elevates it so and gives it a whole new destiny!

      Reply
      • Jennifer says

        May 26, 2015 at 9:30 am

        Thanks Toni and we are the same here. Local strawberries won't show up here until mid-late June, so rhubarb is still the only fresh, local thing around.

        Reply
    13. sue|theviewfromgreatisland says

      May 26, 2015 at 9:25 am

      I have to confess I've never made a bread pudding, but you've tempted me with the rhubarb and that gorgeous sauce!!

      Reply
      • Jennifer says

        May 26, 2015 at 9:29 am

        Thanks Sue. For a number of year, I thought I wasn't really a bread pudding lover, but then I had one at a restaurant and was totally won over. I think I had become jaded by dry bread puddings. I love a moist and creamy one and yes, that sauce helps, too :)

        Reply
    14. Katrina @ Warm Vanilla Sugar says

      May 26, 2015 at 8:10 am

      Bread pudding is absolutely the ultimate comfort food!! And this rhubarb version is calling my name. Girl, seriously, if you're ever in Montreal we need to get together and just go wild making rhubarb treats! Pretty sure I've pinned every single one of your rhubarb creations!

      Reply
      • Jennifer says

        May 26, 2015 at 8:31 am

        Thanks Katrina :) I have always loved rhubarb and the fact that it freezes so well means it's an almost year-round treat for me!

        Reply

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