Rhubarb Bread Pudding
I discovered Rhubarb Bread Pudding in my 1941 edition of The Joy of Cooking. I was looking for recipes to make during a week-long challenge of cooking World War II-era meals. Irma Rombauer had no fewer than nine bread pudding recipes in that edition, so clearly she knew her bread puddings. My version is a slightly modern update with candied ginger, which I think pairs perfectly with the tartness of the rhubarb.
Rhubarb Bread Pudding
Try this deliciously updated Rhubarb Bread Pudding with candied ginger—an easy twist on a WWII-era classic from The Joy of Cooking.
Ingredients
- 3-4 stalks rhubarb, approximately 2 cups diced
- ¼ cup candied ginger, finely diced
- ½ cup sugar
- ½ teaspoon salt
- Zest and juice of 1 lemon
- 2-3 cups day old bread, cubed
- 1 egg
- 1 cup whole milk
- 1-2 tablespoons butter
Instructions
- Preheat oven to 375°F. Discard any leaves on the stalks of rhubarb and, if needed, peel or pull any strings off the stalks. Chop into small cubes and place in a buttered baking dish (large enough to hold the bread mixture with room to stir in the milk and egg mixture). Add the candied ginger, sugar, salt, lemon zest and juice and stir thoroughly. Then add the bread cubes and toss to combine. Lightly beat the egg with the milk and pour the mixture over the fruit and bread cube mixture. Cut the butter into small pieces and add to the top.
- Bake for 45–60 minutes, until just set and the edges have slightly browned. Let cool slightly before serving.
