Description
A cozy, comforting twist on classic British pudding, this rhubarb bread and butter pudding combines tangy rhubarb with sweet custard-soaked bread for a delightful dessert that’s perfect for using up leftover bread. Ideal for brunch or an indulgent after-dinner treat, its warm flavors and buttery texture make it a true crowd-pleaser.
Ingredients
Scale
- 1 bunch rhubarb, trimmed and cut into pieces
- 1/2 cup (110 g) brown sugar
- 10 slices white bread, crusts removed, buttered
- 3 eggs
- 1/2 cup (110 g) caster sugar
- 1 cup (250 ml) milk
- 1 cup (250 ml) cream
- 1 teaspoon vanilla extract
- Icing sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Toss the rhubarb pieces with half of the brown sugar and set aside.
- In a bowl, whisk together eggs, remaining brown sugar, caster sugar, milk, cream, and vanilla until smooth.
- Arrange a layer of buttered bread slices in the baking dish.
- Scatter half of the rhubarb over the bread, then pour over some of the custard mixture.
- Repeat layering with remaining bread, rhubarb, and custard.
- Press gently to help the bread absorb the custard and let sit for 5 minutes.
- Bake for 40–45 minutes, until golden and set.
- Cool slightly and dust with icing sugar before serving.
Notes
- For a lighter version, replace half the cream with milk.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Serve with vanilla ice cream or whipped cream.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: rhubarb dessert, bread pudding, comfort food, baked pudding