Rhubarb Bread Pudding

Rhubarb Bread pudding
Bread pudding. haoliang / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 to 8 Servings
Ratings (4)

 This is a simple, basic rhubarb bread pudding. The pudding is layered with finely diced rhubarb, bread cubes, sugar, and an egg custard mixture. Egg whites are beaten to give the pudding fluffy, souffle-like texture. 

The pudding would be excellent with a rhubarb dessert sauce or a fresh strawberry sauce. See the tips and variations for a quick vanilla sauce. Add 1/2 cup of chopped dried cherries, cranberries, raisins, or nuts for extra color and texture.

Rhubarb is technically a vegetable, but it is almost always prepared with sugar as a dessert or in pies. The stalks are tart and crunchy, and can be eaten raw or dipped in sugar. The leaves are toxic, however, and should never be eaten.

Related Recipe
Strawberry Rhubarb Crumb Cake
Easy Rhubarb Cobbler With Biscuit Topping​


What You'll Need

  • 6 slices bread, cubed
  • 2 cups finely diced rhubarb
  • 1 3/4 cups granulated sugar, divided
  • 3 large eggs, separated
  • 2 cups milk
  • 1 teaspoon vanilla

How to Make It

  1.  Heat the oven to 375 F (190 C/Gas 5). Butter a 2-quart baking dish.
  2. Arrange half of the cubed bread over the bottom of the prepared baking dish. Top with the 2 cups of rhubarb and 1 cup of the granulated sugar. Later the rhubarb with the remaining bread cubes.
  3. In a medium bowl with an electric mixer, beat the egg whites until stiff. Set aside.
  4. In a large bowl combine the 3 egg yolks with the remaining 3/4 cup of sugar, 2 cups of milk, and the vanilla extract. Beat the custard mixture until well blended.
  1. Fold the egg whites into the custard mixture with a spatula until well incorporated.
  2. Pour the custard mixture over the bread and rhubarb in the baking dish. Do not stir.
  3. Bake in the preheated oven for 45 minutes, or until the custard is set and the pudding is lightly browned.
  4. Store leftovers, covered, in the refrigerator.
  5. Serve the rhubarb bread pudding with a sauce or serve it warm with a scoop of ice cream.

Tips and Variations

  • Strawberry Rhubarb Bread Pudding - Add 1 cup of sliced fresh strawberries to the rhubarb layer and proceed with the layer of sugar, bread, and custard mixture. Bake as directed.
  • Quick Vanilla Sauce - Bring 1 cup of water to a boil in a small saucepan. In a small bowl combine 1/2 cup of sugar with 1 tablespoon of cornstarch and a pinch of salt; blend well. Add the sugar mixture to the boiling water. Reduce the heat and cook, stirring, until thickened. Remove from the heat and add 2 tablespoons of butter and 2 teaspoons of vanilla extract. Stir until the butter has melted. Spoon over bread pudding or pound cake. Refrigerate leftover sauce.


Nutritional Guidelines (per serving)
Calories 275
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 119 mg
Sodium 106 mg
Carbohydrates 52 g
Dietary Fiber 1 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)