Description
A rich bread pudding featuring tart rhubarb baked until tender, topped with a smooth, sweet vanilla custard sauce.
Ingredients
Scale
- 6 cups stale bread, cubed (about 1 pound)
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar, plus 2 tablespoons for rhubarb
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Custard Sauce:
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, toss the chopped rhubarb with 2 tablespoons of sugar and the flour. Set aside.
- Arrange the cubed bread evenly in the prepared baking dish. Sprinkle the cinnamon over the bread.
- In a large bowl, whisk together the 4 eggs, 1/2 cup sugar, brown sugar, 2 cups milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and salt until well combined.
- Pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure it soaks up the liquid. Let it stand for 15 minutes.
- Scatter the sugared rhubarb pieces over the top of the soaked bread.
- Bake for 45 to 55 minutes, or until the pudding is set in the center and lightly golden brown. A knife inserted near the center should come out mostly clean.
- While the pudding bakes, prepare the sauce. In a medium saucepan, whisk together 1/2 cup sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk in the 1 1/2 cups milk until fully incorporated.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract. Keep warm or cover the surface directly with plastic wrap to prevent a skin from forming if making ahead.
- Serve the warm bread pudding drizzled generously with the vanilla custard sauce.
Notes
- Use slightly stale or dried bread for the best texture; fresh bread can become too mushy.
- You can prepare the bread pudding up to 24 hours ahead, cover it, and refrigerate before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
- For a richer sauce, substitute 1/2 cup of the milk with heavy cream.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 55
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 68
- Fiber: 3
- Protein: 15
- Cholesterol: 160