Monday, April 22, 2013

Rhubarb Bread Pudding Recipe

A quick and easy bread pudding made with rhubarb for a little different twist. This flavorful rhubarb bread pudding is extra special when served warm with a scoop of ice cream.

  • 1 beaten egg
  • 1 cup milk
  • 3/4 cup sugar
  • 5 cups bread, cubed (may need more)
  • 2 cups rhubarb, chopped
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3 tablespoons butter 


Butter the bottom and sides of the baking dish.

Combine all ingredients except for the butter. Determine if more bread cubes are needed. Mixture should be fairly moist but not soupy. Add more bread if necessary and then place in the buttered casserole dish.

 Top with 3 tablespoons butter cut into chunks.

 Bake at 375° for 1 hour.

 Serve warm with a scoop of ice cream.



  1. Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers

  2. thanks for linking up to Food on Friday. I hope to see you again soon. Cheers


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