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Home Dishes & Beverages Puddings Bread Puddings

Contest-Winning Rhubarb Pudding

Name: Contest-Winning Rhubarb Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 8 slices bread, lightly toasted; 1-1/2 cups milk; 1/4 cup butter, cubed; 5 eggs, lightly beaten; 3 cups chopped fresh or frozen rhubarb, thawed; 1-1/2 cups sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup packed brown sugar

4 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. + standing Bake: 45 min.

Makes

8 servings

Updated: Aug. 05, 2023

My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it.

Contest-Winning Rhubarb Pudding Recipe photo by Taste of Home

Ingredients

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

Directions

Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.

In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.