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Rhubarb Bread Pudding

Rhubarb Bread Pudding

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Try this deliciously updated Rhubarb Bread Pudding with candied ginger—an easy twist on a WWII-era classic from The Joy of Cooking.
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Bread Pudding, Rhubarb
Season: Summer
Servings: 6 Servings
Author: Krista Harris

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.