OUTSTANDING RHUBARB BREAD PUDDING
I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again.
Provided by Angela Jones Jursik
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
- Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
- Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 68.1 g, Cholesterol 111.9 mg, Fat 10.1 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 5.2 g, Sodium 266.8 mg, Sugar 54.7 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
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
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
RHUBARB BREAD AND BUTTER PUDDING
Provided by Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.
STRAWBERRY-RHUBARB BREAD PUDDING
This delicious bread pudding recipe combines the classic combination of strawberry and rhubarb with a hint of zip from crushed gingersnaps and a crunchy texture from toasted cashews.
Provided by J. Glenn Kunzler
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h45m
Yield 12
Number Of Ingredients 14
Steps:
- Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
- Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.
Nutrition Facts : Calories 292 calories, Carbohydrate 42.1 g, Cholesterol 84.2 mg, Fat 10.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 3.5 g, Sodium 229.1 mg, Sugar 22.5 g
RHUBARB AND RICOTTA BREAD & BUTTER PUDDING
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
Provided by Diana Henry
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
- Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
- Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
- Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.
Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
RHUBARB PUDDING WITH CUSTARD SAUCE
Make and share this Rhubarb Pudding With Custard Sauce recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut fresh rhubarb into 3/4 inch pieces.
- In saucepan, combine rhubarb, sugar, orange rind and water.
- Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
- Taste and add more sugar if necessary.
- Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
- Cook stirring, over medium heat until mixture thickens and becomes clear.
- Boil gently for about 3 minutes.
- Remove from heat and stir in vanilla.
- Transfer to serving bowl.
- Let cool, cover and refrigerate.
- Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
- Stir in milk.
- Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
- Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
- Whisk yolk mixture back into hot milk mixture.
- Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
- Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
- Cover and refrigerate until needed.
- To serve, pour sauce over individual servings of rhubarb.
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
NORWEGIAN RHUBARB PUDDING
Make and share this Norwegian Rhubarb Pudding recipe from Food.com.
Provided by Leslie
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
- Add rhubarb.
- Simmer uncovered until rhubarb is tender, about 10 minutes.
- Mix 1/4 cup water and the cornstarch; stir into rhubarb.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in vanilla extract.
- Pour into serving bowl or dessert dishes. Cover and refrigerate.
- Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
- Pipe through decorators' tube or spoon onto pudding.
Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9
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 :
RHUBARB PUDDING
This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.
Provided by fclbruss
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix ingredients in large bowl.
- Pour into an ungreased 9x9 cake pan.
- Bake for 1 hour or until golden brown.
- Allow to cool and may be served warm.
- Garnish with milk and sprinkled sugar.
- Enjoy!
- To make a 9x13 pan double recipe.
RHUBARB BREAD AND BUTTER PUDDING
Steps:
- Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
- Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
- Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
- Preheat the oven to 350°F.
- Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.
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