Rhubarb Bread Pudding with Orange Custard
Rhubarb bread pudding with orange custard is a tried and true recipe that is incredibly tasty and not too sweet. It’s going to be a favorite with rhubarb lovers!
A classic British dessert (pudding) with a rhubarb twist; if you enjoy rhubarb, don’t let the season pass by without making this recipe!
As an Amazon Associate I earn from qualifying purchases. I received rhubarb from Melissa’s Produce under no conditions whatsoever. I have chosen to share this recipe of my own accord.
When my lovely box of rhubarb arrived last week from Melissa’s Produce, I knew I wanted to try something new. Melissa’s Produce is based here in Los Angeles, but you can find their products all across the US. You probably recognize the logo? Follow on Instagram for lots of delicious inspiration with fruit and veggies!
Well, the twist on this recipe is new, but my bread (and butter) pudding recipe is not. (Read about why this should really be called rhubarb bread and butter pudding and not just bread pudding.) I combined baked rhubarb and stewed rhubarb (just cooked with lemon juice and sugar until soft) with my basic bread and butter pudding recipe. As a rhubarb lover, I have to say, it was sublime!
If you adore rhubarb, check out my ever-growing list of amazing rhubarb recipes!
As you know, I always emphasize using the best quality ingredients for the very best end results. I used some Easter dove bread that I had in the freezer (basically a brioche bread), just be sure you try to find a bread that isn’t full of chemicals and preservatives.
Your taste buds will thank you!
If you grow your own rhubarb, you’re golden. When buying rhubarb, look for fresh, firm stalks. Red colored rhubarb is a bonus, but not necessary for good flavor, depending on the variety.
While you can serve this rhubarb bread pudding on its own, making a lovely orange custard just gilds the lily!
Rhubarb Bread Pudding with Orange Custard
recipe by Christina Conte serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- stale bread or brioche
- milk
- cream
- sugar
- butter
- egg
- nutmeg
- rhubarb
- rhubarb compote
- custard, to serve
Prepare the Baked Rhubarb
Oven temperature for baked rhubarb 400℉/200℃
Bake the rhubarb while you prepare the rest of the pudding. Follow the directions for baking the rhubarb (recipe linked in this sentence and included below), but cut the rhubarb into 1″ pieces instead of as directed.
Assemble the Rhubarb Bread Pudding
Cut the stale (or lightly toasted) bread into 1″ cubes then put into a baking dish (I encourage you to look at where your bakeware is made to avoid cheap ceramic that will leach lead into your food-you are usually safe with American and European made products).
Drizzle the melted butter over the cubes of stale bread/brioche.
Beat the egg in a jug and then pour in the milk.
Next, add the cream, sugar and nutmeg and beat well with a whisk.
Add the baked rhubarb when it’s ready, adding evenly across the dish.
Now, spoon the stewed rhubarb carefully over the bread in the pan.
Slowly, pour the egg mixture over the rhubarb and bread.
Bake the Pudding
Allow to sit for about 20 minutes or longer, then preheat the oven to 350℉/175℃. When the oven is ready, place it in the center of the oven for about 30 minutes, or until puffed and golden.
Let cool slightly, it will deflate, then serve warm with orange custard, if you like.
Orange Custard
Follow the directions for the custard recipe (printable recipe below) and add about ½ teaspoon of grated orange zest when finished. Pour generously over servings of the rhubarb pudding. Add a little more grated orange peel over the top, if desired.
Serve immediately.
I hope you enjoy this rhubarb bread pudding recipe as much as we do!
Sign up for my free subscription and never miss another post.
Rhubarb Bread Pudding with Custard
Ingredients
- 1 large stalk of rhubarb (or 2 small stalks, cut into pieces and roasted- see instructions for baked rhubarb)
- 2 cups stale bread (or brioche, cut into roughly 1" cubes - in UK, use an 8 oz mug to measure the 2.5 cm bread cubes)
- 1 ½ cups milk
- ½ cup cream
- 1 Tbsp sugar
- 1 oz butter (melted)
- 1 egg
- ¼ tsp nutmeg (grated )
- 2 Tbsp rhubarb compote
For the custard: follow the directions for the custard recipe
- ½ yield homemade custard recipe (follow recipe, you only need half of the custard for this dessert)
- ½ tsp orange zest (freshly grated)
Instructions
Prepare the baked rhubarb:
- Follow the directions for baking the rhubarb *However, cut the rhubarb into 1" (2.5 cm) pieces instead of as directed.
Assemble the rhubarb bread pudding:
- Cut the stale (or lightly toasted) bread into 1" (2.5 cm) cubes.
- Drizzle the melted butter over the cubes of stale bread/brioche.
- Beat the egg in a jug and then pour in the milk.
- Next, add the cream, sugar and nutmeg and beat well with a whisk.
- In a 8" x 8" or similar sized baking dish (rub with butter if you like), add the baked rhubarb when it's ready. Add evenly across the dish.
- Now, spoon the stewed rhubarb carefully over the bread in the pan.
- Slowly, pour the egg mixture over the rhubarb and bread.
Bake the pudding:
- Oven temperature: 350℉/ 175℃
- Allow to sit for about 20 minutes or longer, then preheat the oven. When the oven is ready, place it in the center of the oven for about 30 minutes, or until puffed and golden.
- Let cool slightly, it will deflate, then serve warm with orange custard, if you like.
Add the orange custard:
- Follow the directions for the custard recipe (printable recipe below); you should only need half of what the recipe yields. Add the grated orange zest when finished. Pour generously over servings of the rhubarb pudding.
Notes
- This recipe can be served as is, or with the orange custard sauce.
- When reheating, a microwave is the best choice as it will puff the dessert back up to its original state, and won't dry it out.
- Does not freeze well.
Nutrition
Roasted Rhubarb with Creme Fraiche, Mascarpone or Whipped Cream
Ingredients
- 4 stalks rhubarb (fresh)
- ⅓ cup sugar (or more)
- 4 Tbsp crème fraîche (to serve)
Instructions
- Preheat oven to 400ºF (200ºC)
- Wash and cut the rhubarb stalks into 3 to 4 inch pieces.
- Place in a low edged baking pan or tray and sprinkle with sugar, more or less as desired.
- Bake in center of the oven for about 20 to 25 minutes, until sugar has melted and rhubarb is tender.
- Serve warm or cold with the syrup from the pan and your choice of creme fraiche, mascarpone or whipped cream (no fake stuff), or even vanilla ice cream.
Notes
- Nutrition info is for only rhubarb and sugar.
- Use whipped cream, if desired.
Nutrition
Real, Homemade Custard
Ingredients
- 1 ¼ cups whole milk
- ½ vanilla bean (or a few drops of vanilla)
- 2 egg yolks
- 2 tsp sugar (more or less, as desired)
- 1 tsp corn starch
Instructions
- Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
- In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
- When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
- Heat over medium heat and continue stirring, taking care that the custard doesn't stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
- Remove from heat, use as desired. If pouring over a dessert, use immediately.
Notes
- Using vanilla bean is far superior in flavor.
- Add less sugar to start, then add more to taste.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Could I use frozen rhubarb for the bread pudding? I don’t currently have fresh rhubarb since it is January but I froze a lot of rhubarb from my garden. I would love to try this sooner rather than later. I love most anything rhubarb.
Yes, it would be fine to use frozen in this since it’s baked. Just remember it will have a lot more liquid than fresh rhubarb. Let me know what you think, Maureen!
Oh my goodness, this was absolutely delicious! I was wondering what on earth to do with all my rhubarb and I came along this wonderful recipe. So easy to follow! I especially loved the orange custard, and might just add orange zest to my custard more often.
So happy to hear you enjoyed the recipe, Correen! Thank you!
Wasn’t sure what size of baking dish to use so I doubled it and baked in a 9 x 13 glass Pyrex pan. I took it took it to a sister’s getaway at the cottage. Outstanding!! I used my homemade sourdough sandwich bread which always goes stale in a few days if not frozen so it was perfect. I used up my frozen rhubarb from last year to make the compote and the fresh from the garden to make the baked. I will add more rhubarb next time because I love it and maybe try it with half strawberries some time. We will be making this A LOT!
Oh, sorry about that, Janice! I’ve added it in now, but you did the right thing, double would be perfect in the 9×13 pan. So happy you like it, you are a rhubarb lover like me! :) Thank you for your lovely comments (please click on the 5 stars when you go back on the recipe card sometime)! :)
This recipe sounds delicious but I can’t seem to see what temperature to bake the bread pudding at?
Hi Elaine, I’m so sorry, you’re right, it’s missing for the actual pudding! The temperature is given for the roasted rhubarb (400F/200C) but I’ve now edited it to add to both the body of the post and in the recipe card (350F/175C). Thanks for the heads up, and let me know what you think, I love it!
So beautiful, Christina. What a delicious twist, and rhubarb with orange is soooo tasty! :-) ~Valentina
I loved this recipe so much!!
I love this, Christina. Last week, I was able to buy my first rhubarb in years. Strangely though, it was mostly green. If I see any again, I’m definitely making this! The orange custard sounds fabulous.
I’ve discovered there are some varieties that are actually mostly green, but still very tasty. Jill (Mad About Macarons) tints her green rhubarb using hibiscus, so it’s a pretty pink color!
Just wondering what 2 small or 1 large stalk would be measured? Rhubarb is just coming out of the ground now so it will be a good month before I can pull any but definitely want to try this.
Hi Chris, honestly, if you just use your own judgment I’m sure it will be fine. Don’t worry about the rhubarb measurements as it is definitely flexible (I would probably like more than others)! haha! I would say a good 1 ½” wide stalk that’s 12″ long would be a medium. Hope that’s helpful!