FRESH RHUBARB BREAD PUDDING
A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.
Provided by DMJOLLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g
RHUBARB BREAD PUDDING
I'm always looking for great rhubarb recipes-this is one of them. I love how warm and sweet this is! You can use fresh or frozen rhubarb.
Provided by Kaarin
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put bread cubes in a greased 2 quart casserole.
- Melt butter with milk in a saucepan.
- Pour over bread and let sit 15 minutes.
- Mix together the eggs, sugar, salt and cinnamon.
- Stir in rhubarb.
- Stir into bread mixture.
- Top with raw sugar and pecans.
- Bake at 350 55-60 minutes until set.
- Serve warm.
Nutrition Facts : Calories 423.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 153.9, Sodium 352.5, Carbohydrate 68.5, Fiber 2.2, Sugar 52.1, Protein 8.3
CONTEST-WINNING RHUBARB PUDDING
My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts :
OLD FASHIONED RHUBARB BREAD PUDDING
Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.
Provided by SILLYJILLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
- Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
- Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 39.2 g, Cholesterol 98.8 mg, Fat 9.6 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 258.8 mg, Sugar 27.5 g
RHUBARB AND GINGER BRIOCHE BREAD PUDDING
Provided by Tamasin Day-Lewis
Categories Milk/Cream Dairy Fruit Dessert Bake Vegetarian Mother's Day Spring Rhubarb Advance Prep Required Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For rhubarb:
- Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
- For pudding:
- Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
- Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
- Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
- Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
- Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.
STRAWBERRY & RHUBARB BREAD PUDDING
I've been contemplating what to do with fresh strawberries and rhubarb for a day now; and today it dawned on me: MAKE BREAD PUDDING WITH IT, USING THE PORTUGUESE SWEET BREAD. I have to say, with the sweet/tart flavors, and the new product "cooking creme" by Philadelphia, it is so fluffy and satisfying! Try it sometime, if you...
Provided by Beth M.
Categories Fruit Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees, Grease a 9X12 baking casserole.
- 2. Line pan with slices of bread. Pour pudding mixture into casserole;sprinkle top with sugar/cinnamon mixture; and bake 45 minutes.
30 BEST RHUBARB DESSERT RECIPE COLLECTION
These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rhubarb treat in 30 minutes or less!
Nutrition Facts :
RHUBARB BREAD PUDDING
An amazing and easy to make rhubarb dessert. If possible, use only day old French bread for this, do not use the regular white sliced bread, it will not hold up as well for this recipe. This recipe is delicious!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- Combine the cubed bread and rhubarb, and place in the baking dish.
- In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
- Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
- Let stand for about 10 minutes.
- Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
- Set oven to broil.
- Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
- Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
- Best served warm.
Nutrition Facts : Calories 664.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 158.6, Sodium 1130.1, Carbohydrate 122.2, Fiber 7.5, Sugar 27.1, Protein 21.2
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- Rub together lemon zest, thyme, and ½ cup sugar in a small bowl. Toss rhubarb and ¼ cup lemon-thyme sugar in a large bowl. Let stand for 30 minutes, stirring occasionally.
- Meanwhile, whisk milk, cream, vanilla, salt, and ¾ cup sugar in a medium saucepan; bring to a low simmer over medium-high and cook for 4 to 5 minutes. Remove from heat and whisk in remaining ¼ cup lemon-thyme sugar until combined. Let stand at room temperature for 30 minutes. Whisk in eggs and egg yolks.
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