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.
4cupscubed bread, day-old or slightly stale *see Note 1 below
2Tablespoonsbutter
2-2 1/2cupsrhubarb, fresh or frozen, diced
1 3/4cupsmilk, 2 or 3% milk recommended
3/4cuplight brown sugar
2Tablespoonsbutter
2largeeggs
1/2teaspoonground cinnamon
1/2teaspoonorange zest, or omit and use 1/2 tsp more cinnamon
1teaspoonvanilla extract
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Instructions
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.
Notes
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.