Rhubarb bread pudding

    1 hour 30 min

    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.

    32 people made this

    Serves: 12 

    • 1 (397g) tin sweetened condensed milk
    • 475ml boiling water
    • 50g unsalted butter
    • 280g cubed day-old bread
    • 5 eggs
    • 100g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla extract
    • 250g chopped rhubarb

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease an 20x20cm baking dish.
    2. Stir together the condensed milk, boiling water and butter in a saucepan over medium heat and heat until the butter has melted. Place the bread cubes in a large bowl and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
    3. Beat eggs and sugar together in a bowl until frothy and add the cinnamon and vanilla extract. Beat the mixture again and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread and scrape the mixture into the prepared baking dish.
    4. Line a roasting tin with a damp tea towel. Place filled baking dish on towel, inside roasting tin and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
    5. Bake in the preheated oven until a skewer inserted into the centre of the bread pudding comes out clean, about 1 hour.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    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)