Rhubarb and walnut bread pudding

    1 hour 5 min

    Classic bread pudding is great by itself, but this one is enhanced with walnuts and the tart flavour of fresh rhubarb.

    92 people made this

    Serves: 6 

    • 8 slices stale bread without crusts, cubed
    • 350ml (1/2 pint) milk
    • 50g (2 oz) butter
    • 5 eggs
    • 250g (9 oz) caster sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 250g (9 oz) diced rhubarb
    • 4 tablespoons chopped walnuts

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat the oven to 160 C / Gas mark 3.
    2. Place bread cubes into a buttered 2 litre casserole dish. Combine the milk and butter in a saucepan and heat just to boiling. Pour over the bread cubes and let stand for 15 minutes.
    3. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.
    4. Bake for 50 minutes in the preheated oven until the top is nicely browned. Let stand for 10 minutes before serving.

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    Reviews in English (97)


    What a lovely way to use rhubarb. I liked this twist on a traditional recipe, and I am not always fond of playing with tried and true recipes that are good as they are! I found it helped to dice the rhubarb very finely and evenly , to ensure its properly cooked. The result was perfect. Great one, thanks very much.  -  28 Jan 2009


    Altered ingredient amounts. I didn't use any nuts  -  28 Jan 2009


    This recipe looks so yummy! Would this recipe work with frozen rhubarb? I have 2 cups of frozen rhubarb I have been saving for cooking. Would that be enough rhubarb for this recipe? Thanks! Note: I will update my review after I actually make this recipe.  -  19 Jun 2013