A wonderful, fast, and cheesy casserole! For a summertime twist, you can add other vegetables; sliced zucchini or chopped spinach are both excellent choices.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 slices bread without crusts, toasted and cubed
- 1 ½ cups milk
- ¼ cup butter or margarine
- 5 eggs
- 1 ¼ cups white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups diced rhubarb
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
- This recipe appeared in Allrecipes Magazine as “Blueberry Bread Pudding,” and used blueberries instead of rhubarb.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 463 mg |
| Sugars | 47 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made a double batch. I think it would have been really good if I hadn’t doubled the sugar. It was way to sweet. Next time I’ll cut back on the sugar.
We love bread pudding but this one is TOO sweet might try again but with less sugar
I used 8 slices (8 oz.) white bread , untrimmed, set overnight in the fridge to dry out. Melted butter but did not boil milk(use whole milk for best results). Baked in 7×11 pan. Similar to fruit french toast recipes made with syrup. This did not need syrup. Ate for breakfast. Tastes great warm or cold! Made 8 servings @ 6 oz. Will freeze leftovers.
Oh yeah! Always looking for more rhubarb recipes, and this hit the mark! Had a good crop of rhubarb this year. As suggested, used more bread; didn’t cut off crusts.
This was tasty, but needs a few tweaks. After reading other ratings that claimed sogginess, instead of using 8 slices of trimmed bread, I used 12 UNTRIMMED slices of sandwich bread and solved the sogginess problem. After eating it, I would highly recommend adding either a cup of raisins or at least another cup of rhubarb. Whipped topping as a topper was great too.
My family really liked this bread pudding with rhubarb. I used 4 large eggs, doubled the cinnamon, and used the crusts of the bread.
Everyone loved it!
I used 9 pieces of bread and cut the sugar down to 3/4 cup. Rhubarb only 1 and a half cups. This makes it a little more diabetic friendly. It’s still plenty sweet.
Absolutely amazing taste. I doubled the recipe. Not sure why, but it was very soupy. I baked in a four quart casserole, so wonder if it needed more surface in order to release extra moisture. I also sat the casserole in a pan of water while baking, the way my mom did.
no changes and yes will make it again
I used seven leftover hotdog buns and it came out great!
I just brought this to a potluck and I came home with an empty dish! I got lots of compliments. I made it with 1.5 cups rhubarb and 1 cup blueberries. It’s so good, I’m going to make it again tomorrow since all mine got eaten tonight!! Although the blueberries tasted great, I might switch the blueberries for pomegranate.
Really good way to use rhubarb. I used frozen rhubarb.
This was a huge hit! I did alter the procedure a bit based on another bread pudding recipe I make fairly often, which omits some of the steps in the instructions of this recipe. I whisked the eggs with the butter and sugar, then whisked in unscalded milk. Instead of the toasted sliced bread, I cubed a hearty nine-grain baguette that I buy at my grocer’s bakery in a bag called “party slices”. I calculated the measurement to be about three cups of bread cubes to substitute for the eight slices called for in the recipe. I mixed the cubed bread and rhubarb into the milk mixture and allowed it to sit for about half an hour. I decided not to take any chances on the 2 quart casserole overflowing in the oven and went with a 9×13 pan instead. When I pulled it out of the oven, it was nicely crisp on the outside. The rhubarb was soft and mild, and the nine-grain baguette lent a delicious, nutty flavor. The sugar was the perfect amount, making me think that this recipe will make a wonderful breakfast dish.
5 star family loved it
I first made half as hubby does not like rhubarb. He thought it was great so used the recipe except for 4 large eggs instead of 5 and along with the walnuts sprinkled some cinnamon and sugar on top.
I added 1/2 teaspoon of nutmeg. Otherwise, followed the recipe. It is excellent, and I will make it often. Thank you for a great recipe.
Amazingly good result. Used brioche and was perfect use of our rhubarb crop.
This was SO good! It allowed the tart rhubarb to shine through…serve it with a little whole cream!
A step above regular bread pudding…delicious recipe, thanks!
Loved it! Very pleasantly surprised by how more-ish this was and will happily make it again. Served it with custard, because I could 🙂