My husband inspired me to create this. In a salad, he desired kale. The remaining vegetables are ones I just so happen to have on hand. My hubby fell in love with it right away. Hope you appreciate it as much as he does!! Balsamic vinegar can also be substituted with distilled vinegar. Have fun with it and adjust it to your satisfaction.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 slices bread, crusts removed, bread lightly toasted and cubed
- 1 ½ cups milk
- ¼ cup unsalted butter
- 3 cups chopped fresh rhubarb
- 1 ½ cups white sugar
- 4 large eggs, lightly beaten
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup packed brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
- Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
- Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 267 mg |
| Sugars | 55 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Making it for the second time right now. Delicious! My son loves it warm and I like it cold for breakfast with coffee. Thanks for sharing this great recipe.
Great served with whipped topping or vanilla ice cream. Eight (8) slices of bread equals about 4 cups. I used Italian bread. The crust was chewy. Next time I made it I cut off the crust. Much better.
I used plain bagels, it was very tasty. It required baking the whole 45 minutes and the brown sugar on top made a sweet crunchy top.
Very good! I used kings Hawaiian bread and left the crusts on.
So good !, I also took the suggestion of melting the butter in the milk and mix together to pour over the bread. Cut back on the sugar for my personal taste. 2-tsp. Vanilla and also added some cinnamon. Thank you for a great recipe.
Delicious!
Excellent! Made myself a small gluten free version. Divided all ingredients by four, but used 3 slices of gluten free white artisan bread. One piece was the heal, and it worked fine. Low on milk, so used some half and half creamer. Added vanilla and a bit more cinnamon. Baked in a 9 inch x 5 inch bread pan at 350F for 25 minutes (but checked after 20 minutes and every five thereafter). Removed from oven when set and golden. Finished result was about two inches thick. So yummy!
I did not remove the crusts, and added 1/2 tsp of vanilla. This turned out perfectly! I will increase the vanilla to 1 tsp, and increase cinnamon next time – and there will be a next time.
For years we have only used rhubarb in wonderful pies. This week we tried this recipe, finding to equal any of our famous pies! After enduring long hard winters we enjoy watching rhubarb begin growing even while frost is in the ground below. Northern gardeners are truly blessed by this plant, and this recipe!
I have made this often and it is always a hit!
Yum
Excellent! I doubled the recipie. Then I changed the recipie and only used 3/4 cup brown sugar and I added 2 tsp vanilla. I baked it in a 9 x 13 pan.
Very, very good! A bit sweet for my taste so would use a 1/4 cup less sugar next time. I used leftover whole wheat hotdog buns that I toasted in the oven before using, in the place of the bread.
I wanted to make this bread pudding more like a breakfast than a dessert, so I reduced the sugar to 1 cup and omitted the brown sugar on top. It was still pleasantly sweet. I also used 1 cup of egg substitute instead of eggs. Overall, this is a great recipe. It tastes good and uses up lots of rhubarb! My family gave it a thumbs up.
FYI…8 slices of bread = about 4 cups! Love the idea of combining the rhubarb mixture with the milk mixture and then pouring over the bread….less messy and distributes the rhubarb better! Yummy!
a new family favorite served with Devon Custard and whipped cream.
awesome….very good and easy to make.very sweet….could use less sugar if you didn’t want it so sweet but it’s still really good
What a different take on bread pudding, read the other reviews and this is what I came up with. Take the milk and butter and cook it on the stove as directed, let it cool while preparing the other items on the list, them pour the milk mixture in the rhubarb mixture, then pour all on top of the bread( left the crust on) let sit a little to soak in. I mixed up some of the rhubarb to go into the bread. Wow is this good, will make this all summer.
Yes, easy to make and was delicious! I cut the recipe in half and it worked fabulous.
The recipe says to stir the egg – rhubarb mixture into the bread in the prepared pan. Did that, and saw that all the pan greasing was eliminated if you do it that way. Mine is still in the oven but I’m not going to be surprised if it sticks. Should mix the milk-sugar mixture into the bread in a bowl, and then add the rhubarb-egg mixture, and pour it all into the prepared pan. I saved out the butter from the recipe and adding to the brown sugar with some nuts for a streusel topping.
I did this with whole wheat bread and splenda and it really turned out. Awesome taste and fun combo. Will do it again. Used 4 eggs after reading reviews.