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Old Fashioned Rhubarb Bread Pudding
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Transform stale bread into a delightful rhubarb bread pudding, bursting with sweet and tangy flavors. Top with whipped cream for a perfect spring indulgence.
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups boiling water
  • 8 cups cubed day-old bread
  • 0.5 teaspoon vanilla extract
  • 2 cups chopped rhubarb
Instructions:
  • First, preheat your oven to a toasty 350 degrees F (175 degrees C). Then, generously grease an 8x8-inch baking dish.
  • Combine condensed milk, boiling water, and butter in a saucepan over medium heat until the butter melts. Pour the mixture over bread cubes in a large bowl, allowing the bread to soak up the liquid without stirring.
  • In a bowl, whisk eggs and sugar until frothy, then mix in cinnamon and vanilla extract. Add rhubarb and gently combine with soaked bread. Transfer the mixture to the prepared baking dish.
  • Prepare a water bath by lining a roasting pan with a damp kitchen towel and placing the filled baking dish on top. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish before placing it in the oven.
  • Bake in the oven at the perfect temperature until a toothpick comes out clean when inserted into the center of the bread pudding, approximately 1 hour.

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