I make this pudding at least one time every spring when the rhubarb comes in.
So it was Easter weekend, we were up at my mom and dad’s place and my mom’s rhubarb was one of the few things that was already growing. It was still small, but I couldn’t resist picking some of it and making my favorite bread pudding. I made it for breakfast and the pudding didn’t last long … both the kids and adults loved it. I think the pretty color of the berries and the rhubarb lured everyone in. I didn’t have much time or opportunity to photograph it. They didn’t quite seem to get that I need to take pictures of my food (and that’s funny because it’s not like me taking pictures of food is a NEW thing) … but then, I’m not all that used to having a lot of eager eaters around either.
I split it up into two puddings: one with pecans on top, one without (on the off chance that my daughter who doesn’t like nuts would try it … and she did!), but you can do this all in one casserole dish.
Raspberry Rhubarb Bread Pudding
- 6 cups of bread cubes
- 2 cups milk
- 5 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 cups fruit (I used 2 cups rhubarb, 2 cups raspberries this time, but I’ve also done this pudding with all rhubarb or all berries)
- Chopped pecans & raw sugar, for the top
Directions:
- Spray your casserole dish with cooking spray. Put the bread in the casserole dish. Pour the milk over the bread and let the bread cubes bask in their milk bath for about 15 minutes, tossing gently every once in a while to give all the bread a chance to soak.
- In a bowl, whisk the eggs till they are a little fluffy, then add the vanilla, sugar, nutmeg and salt and whisk till everything is well blended. Mix the rhubarb and berries into the egg mixture.
- Fold the fruit into the soaked bread. Top with pecans and sprinkle with a tablespoon or two of raw (turbinado) sugar.
- Bake at 350 degrees F. for about an hour or until the pudding is set.
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This recipe was also shared at Weekend Potluck, Successful Saturdays, and Meatless Mondays.
13 comments
I need to get my neighbors to share their rhubarb! 🙂
You do!
This looks so amazing! I just got aa recipe for making Bread pudding but I think I will try this first. Rhubarb is my fave. I have wanted to write a cookbook for some time now and have collected about 1000 rhubarb recipe’s so far. Just one more thing to do down the rd. I guess! 🙂
A rhubarb cookbook! How fantastic … I would love to see that one. I am so excited that you are going to try this recipe! 🙂
This is Amber from Mainelybakes on Facebook by the way 🙂
Ann, you’ve done it again! Another star! You know I’ve never met a bread pudding I didn’t like – well, hardly ever anyway – but this one is a standout! Thank you xoxoxo
Michele you are too sweet! Thank you 🙂
I NEED to make this. If I have it my way, you will see me re-blogging this very soon 🙂
Thank you for linking up on Successful Saturdays!
Thanks Angie! I’m SOOooo happy you liked it … I wanted to get a prettier picture but everyone was so eager to eat …
I am excited to find this recipe…just picked a batch of rhubarb this weekend. And we love bread pudding. Can’t wait to try this….thanks so much for linking up to Weekend Potluck – please stop by again soon.
Yay! I’m so glad you are going to try it … I wish I had some more rhubarb. I need my mom to come visit and bring me some!
OMG! Made this with a bunch of our friends’ rhubarb the other day. Used extra dinner rolls…eggy…and raspberries. Wow!
Lucie thank you so much! That makes my day to hear that. I am so very very glad you liked the recipe 🙂