Try this delicious and easy recipe for fresh rhubarb bread pudding. It's a perfect dessert for any occasion and a great way to use up any excess rhubarb you may have. The combination of tart rhubarb, sweet bread, and warm spices creates a comforting and satisfying dish that will impress your family and friends. With a prep time of just 15 minutes and a baking time of 45 minutes, you can have this delightful dessert on the table in no time. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat.
Ingredients
- 4 cups diced fresh rhubarb
- 1 cup sugar
- 3 cups cubed day-old bread
- 4 large eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- Whipped cream or vanilla ice cream for serving
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the diced rhubarb and sugar. Let it sit for about 10 minutes to allow the rhubarb to release some of its juices.
- Add the cubed bread to the bowl and toss to coat it with the rhubarb mixture.
- In a separate bowl, whisk together the beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the egg mixture over the bread and rhubarb mixture. Add the raisins if desired. Stir gently to combine everything.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the top is golden brown and the pudding is set in the center. You can test for doneness by inserting a toothpick into the center; if it comes out clean, the pudding is ready.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with whipped cream or vanilla ice cream.
