Introduction
Hey there, kitchen friend! Gather ’round, because I’ve got a recipe that feels like a warm hug on a plate. Remember those classic desserts that just hit the spot? The ones your grandma might have pulled out of the oven, filling the whole house with the most comforting aroma? This Rhubarb Bread Pudding with Custard is exactly that kind of magic. It’s rustic, it’s sweet, and it’s got that delightful little tang from the rhubarb that just brightens everything up.
Seriously, this recipe is incredibly simple. It’s one of those perfect ways to use up bread that’s seen better days – turning something potentially wasted into a decadent treat. Pair that with beautiful, seasonal rhubarb, and you’ve got a dessert that’s both easy to make and absolutely unforgettable. Let’s dive in!
Why You’ll Love This Recipe
Okay, so why should you make this Rhubarb Bread Pudding right now? Let me count the ways:
- Fast: Prep comes together in a flash, and then the oven does the rest of the work. Perfect for a spur-of-the-moment dessert craving.
- Easy: No fancy techniques here! If you can whisk and stir, you can make this.
- Giftable: Baked in a nice dish, this makes a wonderfully thoughtful food gift for a friend or neighbor.
- Crowd-Pleasing: It’s classic comfort food! Who can say no to warm, custardy bread pudding?
- Uses Up Stale Bread: It’s the ultimate way to give old bread a delicious new life. Zero waste win!
- Seasonal Goodness: Rhubarb is a spring and early summer star, and this recipe lets it shine.
Ingredients
Here’s what you’ll need to whip up this cozy creation. Simple, everyday stuff, mostly!
- 1 large stalk of rhubarb (or 2 small stalks): Look for firm, brightly colored stalks. Give them a quick rinse and chop them into bite-sized pieces. They’ll soften up beautifully in the oven.
- 2 cups stale bread (or brioche): This is key! Stale bread, cut into roughly 1″ / 2.5 cm cubes, is perfect because it soaks up all that delicious custard without getting mushy. Brioche is my absolute favorite for extra richness, but any leftover bread will do – challah, sourdough, even a rustic loaf works.
- 1 ½ cups milk: Whole milk gives the richest custard, but 2% is perfectly fine too.
- ½ cup cream: Heavy cream adds wonderful richness and makes the custard extra dreamy.
- 1 Tbsp sugar: Just a touch to balance the tartness of the rhubarb and sweeten the custard.
- 1 oz butter (melted): Adds moisture and flavor to the custard base.
- 1 egg: This is our binder, helping the custard set up nicely.
- ¼ tsp nutmeg (grated): Warm, comforting, and classic. Freshly grated is always best if you have it!
- 2 Tbsp rhubarb compote: Swirling this in or serving it on top adds an extra burst of rhubarb flavor and lovely color. If you don’t have compote, don’t worry, the fresh rhubarb is the star!
How to Make It
Ready? Let’s make some magic happen. It’s easier than you think!
First things first, preheat your oven to 350°F (175°C). Find a cozy baking dish – an 8×8 inch square or a similar sized oval or round dish works great.
Next, make sure your bread is cut into roughly 1-inch cubes. If it’s not stale, you can lightly toast it in the oven for about 10-15 minutes to dry it out a bit. Chop your rhubarb into similar-sized pieces.
Now, let’s make the luscious custard. In a medium bowl, whisk together the milk, cream, sugar, melted butter, egg, and nutmeg. Whisk it until everything is well combined and the sugar is mostly dissolved.
Add your bread cubes and chopped rhubarb to the baking dish. Pour the custard mixture evenly over the top. Use a spoon or spatula to gently press the bread down, making sure most of the cubes are submerged in the liquid. This is crucial for getting that lovely soft, custardy texture all the way through.
Let the dish sit for about 10-15 minutes (or even 30 if you have time!). This resting period allows the bread to really soak up the custard, which means a more tender pudding in the end.
If you’re using the rhubarb compote, you can dollop spoonfuls over the top of the bread and gently swirl it in with a knife if you like the marbled look. Or, just save it for serving!
Pop the dish into your preheated oven. Bake for 35-45 minutes, or until the top is golden brown and the custard is set. You can tell it’s done if it doesn’t jiggle too much when you gently shake the dish, and a knife inserted near the center (avoiding rhubarb pieces) comes out mostly clean.
Let it cool slightly for a few minutes before serving. It’s heavenly warm! Serve it as is, or with a dollop of the reserved rhubarb compote, a scoop of vanilla ice cream, or a cloud of whipped cream. Enjoy that first cozy bite!
Substitutions & Additions
Want to mix things up or don’t have an ingredient? Here are some ideas:
- Other Fruits: No rhubarb? Try apples, berries (like blueberries or raspberries), peaches, or even dried fruits like raisins or cranberries. You might adjust the sugar depending on the sweetness of the fruit.
- Different Spices: Cinnamon is a natural partner for nutmeg and rhubarb. A pinch of ginger would also be lovely.
- Extracts: A teaspoon of vanilla extract stirred into the custard adds wonderful depth. Almond extract would also be interesting, especially with rhubarb.
- Nuts: A handful of chopped pecans or walnuts folded in with the bread adds a nice textural contrast.
- Make it Boozy: A splash of rum or brandy in the custard would make this an adults-only treat.
- No Compote? Serve with vanilla ice cream, whipped cream, or a simple drizzle of maple syrup instead.
Tips for Success
Even though it’s easy, a few simple tips will ensure your bread pudding is perfect:
- Use Stale Bread: I can’t stress this enough! Fresh bread turns mushy. Stale bread holds its shape better and absorbs the custard like a champ.
- Don’t Skip the Soak: Letting the bread sit in the custard for at least 10-15 minutes before baking makes a huge difference in the final texture.
- Don’t Overbake: Keep an eye on it towards the end of the baking time. You want the custard set, but still moist and tender, not dry and rubbery.
- Adjust Rhubarb: If your rhubarb is super tart, you might add a tiny pinch more sugar to the overall dish, or make sure you’re serving it with something sweet like compote or ice cream.
- Know Your Oven: Ovens vary! If your oven runs hot or cool, adjust the temperature or baking time accordingly.
How to Store It
If you somehow manage to have leftovers (it’s rare in my house!), here’s how to keep them:
Store leftover Rhubarb Bread Pudding covered tightly in the refrigerator for up to 3-4 days. It’s best reheated gently in the microwave or in a low oven until warm through. Sometimes, I even enjoy a cold slice straight from the fridge for breakfast!
FAQs
Got questions? I’ve got answers!
Q: Can I use fresh bread instead of stale?
A: It’s really best to use stale bread. Fresh bread tends to get too soggy and can fall apart during baking. If your bread is fresh, cut it into cubes and leave it out on the counter for a few hours, or lightly toast it in the oven.
Q: Do I have to use rhubarb compote?
A: Not at all! The fresh rhubarb adds plenty of flavor. The compote is an optional addition for an extra punch of rhubarb goodness or a lovely topping.
Q: Can I make this ahead of time?
A: You can assemble the pudding (bread, rhubarb, and custard poured over) and let it sit in the fridge for a few hours before baking. This actually helps the bread soak up even more flavor! Just add a few extra minutes to the baking time since it will be cold.
Q: What’s the best way to reheat leftovers?
A: A gentle zap in the microwave works great for individual portions. For a larger amount, cover it loosely with foil and reheat in a 300°F (150°C) oven until warmed through.
Cozy Rhubarb Bread Pudding with Custard
Equipment
- Baking dish 8x8 inch square or similar sized
- Medium bowl
- Whisk
- Spoon
- Spatula
- Knife Optional, for swirling compote
Ingredients
Hauptzutaten
- 1 stalk large rhubarb (or 2 small stalks), chopped into bite-sized pieces
- 2 cup stale bread (or brioche), cut into roughly 1" / 2.5 cm cubes
- 1.5 cup milk Whole milk is richest, 2% is fine
- 0.5 cup heavy cream
- 1 Tbsp sugar
- 1 oz butter melted
- 1 egg
- 0.25 tsp nutmeg grated
- 2 Tbsp rhubarb compote Optional, for swirling or topping
Instructions
- Preheat your oven to 350°F (175°C). Find a cozy baking dish – an 8x8 inch square or a similar sized oval or round dish works great.
- Next, make sure your bread (ing_2) is cut into roughly 1-inch cubes. If it's not stale, you can lightly toast it in the oven for about 10-15 minutes to dry it out a bit. Chop your rhubarb (ing_1) into similar-sized pieces.
- Now, let's make the luscious custard. In a medium bowl, whisk together the milk (ing_3), cream (ing_4), sugar (ing_5), melted butter (ing_6), egg (ing_7), and nutmeg (ing_8). Whisk it until everything is well combined and the sugar is mostly dissolved.
- Add your bread cubes (ing_2) and chopped rhubarb (ing_1) to the baking dish. Pour the custard mixture (ing_3, ing_4, ing_5, ing_6, ing_7, ing_8) evenly over the top. Use a spoon or spatula to gently press the bread down, making sure most of the cubes are submerged in the liquid.
- Let the dish sit for about 10-15 minutes (or even 30 if you have time!). This resting period allows the bread to really soak up the custard.
- If you're using the rhubarb compote (ing_9), you can dollop spoonfuls over the top of the bread and gently swirl it in with a knife if you like the marbled look. Or, just save it for serving!
- Pop the dish into your preheated oven. Bake for 35-45 minutes, or until the top is golden brown and the custard is set. A knife inserted near the center comes out mostly clean.
- Let it cool slightly for a few minutes before serving. Serve it as is, or with a dollop of the reserved rhubarb compote (ing_9), a scoop of vanilla ice cream, or a cloud of whipped cream.