Old-Fashioned Rhubarb Bread Pudding

This sweet, tangy fresh rhubarb bread pudding recipe can be made with frozen leftover slices of bread. Serve it with whipped cream for a seasonal dessert.

• 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

Place bread cubes into a large bowl; set aside. Combine 2 cups boiling water, condensed milk, and butter in a large saucepan over medium heat until butter has melted; pour over bread. Set aside until bread soaks up liquid; do not stir.

Step 3

Beat eggs and sugar together in a separate large bowl until frothy; beat in cinnamon and vanilla. Stir in rhubarb; gently fold in soaked bread. Transfer bread mixture to the prepared baking dish.

Step 4

Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel in the roasting pan; place the roasting pan on the oven rack. Fill the roasting pan with boiling water until reaches halfway up the sides of the baking dish.

Step 5

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