Recipe: Rhubarb Bread Pudding

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4 large eggs
1 cup whole milk
1 cup half and half
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
5 cups day old cinnamon bread cut into 1/2 inch cubes
1 pound fresh rhubarb cut into 1/2 inch pieces or 4 cups frozen
1/2 teaspoon ground cinnamon

In a large bowl, whisk together the eggs, milk, half and half, 1/4 cup of the sugar, the vanilla and salt. Stire the bread into the egg mixture, cover the bowl and refrigerate for at least 30 minutes and up to 2 hours, pushing the bread down into the liquid from time to time.

Preheat oven to 350F. Butter an 8″ square baking pan. In medium bowl, combine the rhubarb, the remaining 1/4 cup sugar and the cinnamon.  Gently stir the rhubarb mixture into the bread mixture. Pour the mixture evenly into the prepared baking pan. Bake until golden brown and slightly puffed, 55 minutes to 1 hour 5 minutes.  Remove from the oven and cool on a rack for about 30 minutes.

This recipe is from edible as reviewed previously.

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  1. Thank you, Ellen! The recipe looks wonderful and our rhubarb is coming on strong here!
  2. You're welcome! We have tons of rhubarb too & this came out really yummy! I just used plain bread instead of cinnamon bread and still it was yummy.

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