Ingredients for Rhubarb Bread Pudding
- French Bread
- 4 cups chopped rhubarb
- 2% Evaporated Milk
- 1 cup water
- 3 large eggs
- ¾ cup granulated sugar
- Orange Rind
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ cup packed light brown sugar
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How to Make Rhubarb Bread Pudding
- Preheat oven to 350°F (175°C).
- Grease an 11 x 7-inch baking dish.
- Cube 1 pound of day-old French bread into 1-inch pieces.
- In a large bowl, gently combine the cubed bread with 4 cups chopped rhubarb.
- Transfer the bread and rhubarb mixture to the prepared baking dish.
- In a separate bowl, whisk together 2 cups evaporated milk, 1 cup water, 3 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and the zest of 1 orange.
- Pour the egg mixture evenly over the rhubarb and bread in the baking dish, ensuring all the bread is moistened.
- Let stand for 10-15 minutes to allow the bread to absorb the custard.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
- Preheat broiler to high.
- Sprinkle the top of the baked bread pudding evenly with ¼ cup packed light brown sugar.
- Broil for 1-2 minutes, or until the sugar melts and the top is golden brown, watching carefully to prevent burning.
- Let cool slightly before serving. Best served warm!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
108g
Fat
11g
Carbs
40g
