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Rhubarb Bread Pudding with Orange Custard

Indulge in Rhubarb Bread Pudding with Orange Custard Bliss

This Rhubarb Bread Pudding with Orange Custard is a delightful blend of tart and sweet, creating a comforting dessert that embodies the warmth of spring.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 2.5 cups Bread cut into 1-inch cubes; day-old bread works best for absorbing the custard.
  • 1.75 cups Milk whole or low-fat milk can add more creaminess.
  • 0.75 cups Cream contributes richness to the custard for a lusciously smooth feel.
  • 2 tbsp Sugar using brown sugar will deepen the flavor beautifully.
  • 1.5 oz Butter unsalted; adds richness and prevents sticking.
  • 1 Egg large, room temperature; acts as a binder for the custard.
  • 0.25 tsp Nutmeg adds warmth and depth, enhancing the overall flavor profile.
  • 0.25 tsp Ground Cinnamon brings out the warm sweetness; can swap for allspice if desired.
  • 1.5 stalks Rhubarb finely sliced; the star of the dish, providing tartness.
For the Topping
  • 3 tbsp Rhubarb Compote adds a touch of tartness and a pop of color.
  • 0.75 tsp Orange Zest freshly grated; brightens the custard with delightful aroma.

Equipment

  • 9x13-inch baking dish
  • medium bowl
  • small saucepan
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Prepare the bread by cutting it into 1-inch cubes and toasting in a preheated oven at 350°F for 8-10 minutes until golden brown.
  2. Slice 1.5 stalks of fresh rhubarb into 1/4-inch pieces and set aside.
  3. Make the custard mixture by whisking together 1 egg, 1.75 cups of milk, 0.75 cup of cream, and 2 tbsp of sugar until smooth. Add 0.25 tsp each of nutmeg and cinnamon.
  4. Butter a 9x13 inch baking dish with 1.5 oz of unsalted butter.
  5. Layer half of the toasted bread cubes in the dish, add the sliced rhubarb, top with remaining bread, and drizzle with melted butter.
  6. Pour the custard mixture evenly over the bread and rhubarb and let sit for about 20 minutes.
  7. Bake the assembled pudding in a preheated oven at 350°F for 30-35 minutes until the edges are set.
  8. Prepare the orange custard sauce by combining remaining milk and cream with orange zest and rhubarb compote over medium heat until warm.
  9. Once baked, let the pudding cool slightly before serving with warm orange custard sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For the best experience, serve warm with orange custard sauce drizzled on top. Can substitute rhubarb with other seasonal fruits.

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