Go Back

Cozy Rhubarb Bread Pudding with Custard

A rustic, sweet, and tangy comfort food dessert using stale bread and seasonal rhubarb with a rich custard. Simple, easy, and crowd-pleasing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes

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.

Notes

Use stale bread for best results; fresh bread can get too soggy. Don't skip the soaking step (at least 10-15 mins) for better texture. Don't overbake; custard should be set but still moist. Adjust sugar if your rhubarb is very tart. Oven temperatures vary, so monitor closely. Store leftovers covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a low oven (300°F / 150°C). Can also be eaten cold. Substitutions: Use other fruits like apples, berries, or peaches; add spices like cinnamon or ginger; add extracts like vanilla or almond; fold in nuts like pecans or walnuts; add a splash of rum or brandy; serve with ice cream, whipped cream, or maple syrup instead of compote.