A Tangy Embrace: Rhubarb Bread Pudding with a Sweet, Crisped Crown

There’s a certain magic that happens when the tartness of rhubarb meets the comforting embrace of bread pudding. My first encounter with this particular iteration wasn’t in a bustling restaurant kitchen, but at my grandmother’s modest farmhouse table, late one spring afternoon. The air was still cool enough for a cozy dessert, but the first blush of rhubarb season had arrived, a vibrant promise of warmer days. She’d pulled this golden-brown wonder from the oven, its surface glistening with melted brown sugar, and the aroma – a delightful dance between sweet, buttery bread and that signature rhubarb tang – was utterly intoxicating. That first bite, a symphony of textures and flavors, became a cherished memory, a testament to how simple ingredients, treated with a little love, can create something truly extraordinary.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 50-60 minutes
• Broil Time: 1-2 minutes
• Total Time: Approximately 1 hour 30 minutes
• Servings: 4-6
• Yield: 1 (11 x 7-inch) baking dish
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the simple elegance of its components. The key is to use day-old French bread, which has the perfect texture to absorb the custard without becoming mushy.

• 5 ½ cups cubed French bread (about half a loaf, cut into 1-inch cubes)
• 3 ½ cups rhubarb, sliced (fresh or frozen is perfectly acceptable)
• 1 (13.5 ounce) can 2% evaporated milk
• 1 cup water
• 3 large eggs
• ½ cup granulated sugar (you can add a touch more if you prefer it sweeter)
• 2 teaspoons grated orange rind (freshly grated is best for its vibrant aroma)
• 2 teaspoons vanilla extract
• ½ – ¾ teaspoon ground cinnamon (adjust to your personal preference for warmth)
• Brown sugar, for topping (use your desired amount for a generous, caramelized crust)

Equipment Needed

• 11 x 7-inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Oven
• Broiler

Instructions

The beauty of this rhubarb bread pudding lies in its straightforward preparation. It’s the kind of dish that welcomes a bit of rustic charm, making it perfect for both casual weeknight dinners and more festive gatherings.

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This moderate temperature is crucial for ensuring the bread pudding bakes through evenly without drying out.
2. Grease an 11 x 7-inch baking dish. A light coating of butter or cooking spray will prevent the pudding from sticking and ensure easy serving.
3. In your prepared baking dish, combine the cubed French bread and the sliced rhubarb. Give them a gentle toss to distribute the ingredients evenly. This forms the heart of our pudding, where the tart rhubarb will soften and meld with the bread.
4. In a separate, large mixing bowl, whisk together the evaporated milk, water, eggs, granulated sugar, grated orange rind, vanilla extract, and cinnamon. Whisk vigorously until the mixture is smooth and well combined. This liquid base is what will transform the dry bread into a tender, custard-like pudding.
5. Pour the egg mixture evenly over the rhubarb and bread in the baking dish. Ensure that all the bread cubes are moistened.
6. Allow the mixture to stand for about 10 minutes. This resting period is essential; it gives the bread time to begin soaking up the custard, which is key to achieving a wonderfully soft and creamy texture throughout the pudding.
7. Bake for 50 to 60 minutes. You’ll know it’s ready when a knife inserted into the center comes out clean. The top should be golden brown and the pudding should be set, with just a slight wobble in the very center.
8. Once baked, set your oven to broil.
9. Carefully sprinkle the top of the baked bread pudding with brown sugar. Use as much or as little as you like – this is where the magic happens for that irresistible crispy, caramelized topping.
10. Broil for about 1 to 2 minutes, keeping a very close eye on it. You want the sugar to melt and turn a beautiful, golden-brown hue, not burn. This step adds a delightful crunch and a depth of flavor that beautifully contrasts the tender pudding beneath.
11. Best served warm. The contrast between the slightly crisp, caramelized topping and the soft, tangy pudding is at its peak when served shortly after broiling.

Expert Tips & Tricks

• The Bread is Key: As my grandmother always emphasized, using day-old French bread is non-negotiable for this recipe. Its open crumb and sturdy structure allow it to soak up the custard beautifully without disintegrating. Avoid soft, pre-sliced white bread, which will turn to mush.
• Rhubarb Prep: If using fresh rhubarb, trim off any tough ends and slice it into roughly ½-inch pieces. If using frozen, you can often use it directly from the freezer, though it might release a bit more liquid during baking.
• Custard Consistency: Whisking the eggs, milk, and sugar thoroughly ensures a smooth custard. Over-whisking can incorporate too much air, leading to a slightly spongy texture, so aim for well-combined rather than frothy.
• Broiler Watch: The broiler is your friend for that perfect caramelized topping, but it’s also very unforgiving. Stay nearby and watch it constantly; it can go from perfectly golden to burnt in mere seconds.
• Make-Ahead Magic: You can assemble the bread pudding (up to step 6) a few hours ahead of time and refrigerate it. Bring it to room temperature for about 30 minutes before baking as directed. The broiling step is best done just before serving.

Serving & Storage Suggestions

This Rhubarb Bread Pudding is a star on its own, but it also pairs wonderfully with a dollop of freshly whipped cream, a spoonful of vanilla bean ice cream, or a drizzle of crème anglaise. The tartness of the rhubarb is beautifully complemented by a rich, creamy accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or oven until heated through. Be aware that the crisp topping may soften slightly upon refrigeration and reheating.

Nutritional Information

Please note: This nutritional information is an estimate and can vary based on ingredient brands and precise measurements.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	664.3 kcal	–
Calories from Fat	83 g	–
Total Fat	9.2 g	14%
Saturated Fat	2.4 g	11%
Cholesterol	158.6 mg	52%
Sodium	1130.1 mg	47%
Total Carbohydrate	122.2 g	40%
Dietary Fiber	7.5 g	29%
Sugars	27.1 g	108%
Protein	21.2 g	42%

Variations & Substitutions

While this recipe is classic and delightful, feel free to explore a few variations:

• Berry Boost: Add a cup of fresh or frozen berries (like strawberries or raspberries) along with the rhubarb for a mixed-fruit sensation.
• Spiced Up: Increase the cinnamon to ¾ teaspoon or add a pinch of nutmeg or cardamom to the custard mixture for a deeper, warmer spice profile.
• Citrus Swap: If orange isn’t your favorite, try lemon rind for a brighter, more zesty note.
• Sweetener Savvy: For a less refined sugar option, you could experiment with a portion of maple syrup in place of some of the granulated sugar, though be mindful of potential changes in moisture content.

FAQs

Q: Can I use fresh rhubarb if it’s not in season?
A: Absolutely! Frozen rhubarb works just as well and is often more readily available year-round. You can use it directly from the freezer.

Q: My bread pudding didn’t set. What went wrong?
A: This usually happens if the eggs weren’t sufficiently whisked into the liquid base, or if the baking time was too short. Ensure a knife inserted in the center comes out clean, indicating the custard has set.

Q: Can I make this recipe gluten-free?
A: While the original recipe relies on French bread for its texture, you could experiment with gluten-free bread cubes. You may need to adjust the soaking time as gluten-free breads can behave differently.

Q: What kind of evaporated milk should I use?
A: The recipe specifies 2% evaporated milk. You can use regular (whole milk) evaporated milk for a richer result, or a non-fat version, though it might slightly alter the custard’s texture.

Q: How do I get that perfectly crisp brown sugar topping?
A: The key is to use enough brown sugar and to broil under close supervision. The high heat melts and caramelizes the sugar quickly, creating a brittle, glass-like crust.

Final Thoughts

This Rhubarb Bread Pudding is more than just a dessert; it’s an experience. It’s the taste of spring, the comfort of home, and the joy of simple, honest ingredients coming together in perfect harmony. The interplay of tart rhubarb, creamy custard, and that irresistible caramelized crust makes every spoonful a delightful surprise. I encourage you to try this recipe, to let the tangy sweetness fill your kitchen and your senses. Serve it warm, perhaps with a cup of Earl Grey tea or a crisp glass of Riesling, and savor the moment. I’d love to hear about your own rhubarb bread pudding adventures!