A simple dessert that is rich, creamy and totally moreish. Day-old bread is baked with rhubarb in a lightly sweetened eggy custard. It's delicious with whipped cream, ice cream or custard. Perfect for the cold winter months.
This Rhubarb Bread Pudding was delicious. I followed the recipe as submitted, but made a rum sauce and served the sauce warm over the warm bread pudding (topped with whipped cream). It was moist and delicious. Since I was not sure how small to chop the rhubarb pieces, I made them rather small. Next time I will make the rhubarb pieces a medium size chop for a stronger tart flavor. - 18 Apr 2010 (Review from Allrecipes US | Canada)
I just took this out of the oven and couldn't wait to dive in - it smelled heavenly! I just added a little whipped cream on top and it is DELISH! I used some old hot dog buns and frozen rhubarb from last year (drained VERY well). I was concerned it might be too sweet with the sweetened condensed milk and added sugar but worried for nothing - don't change anything. I had extra bread and rhubarb so I used a 9x9 pan but it was still done in 1 hour. I will be begging friends and neighbors for any extra rhubarb to make again! UPDATE: Just made this using 1 pint fresh blueberries (on sale for 99 cents!) and it was just as good, if not better, than the original. Also used almond extract instead of vanilla. Love this recipe! - 07 May 2010 (Review from Allrecipes US | Canada)
This was frugal and fantastic. I used up all the leftover hot dog buns, bread heels and dried out whole wheat rolls that I had accumulated in the freezer and it was delicious. Followed the directions to a "t" and maybe used 2 1/2 cups of rhubarb, diced 1/2 inch. Put a dab of vanilla ice cream on it and we ate it for dessert. Definitely will make this again! - 09 Jun 2010 (Review from Allrecipes US | Canada)