Old-Fashioned Rhubarb Bread Pudding

Freeze leftover slices of bread, and when you get enough, make a sweet and tangy fresh rhubarb bread pudding. Serve warm with whipped cream to celebrate spring.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 268 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• 2 cups chopped rhubarb
• 2 cups boiling water
• 8 cups cubed day-old bread
• 0.25 cup butter
• 0.5 teaspoon vanilla extract
• 0.5 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Step 2

Stir together 2 cups boiling water, condensed milk, and butter in a large saucepan over medium heat and heat until butter has melted. Remove from heat. Place bread cubes into a large bowl and pour hot milk mixture over bread. Let sit to allow bread to soak up liquid; do not stir.

Step 3

Beat together eggs and sugar in another large bowl until frothy; add cinnamon and vanilla. Beat again and stir in rhubarb. Gently and lightly fold soaked bread into rhubarb mixture. Scrape mixture into the prepared baking dish.

Step 4

Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of bread pudding comes out clean, about 1 hour.