Outstanding Rhubarb Bread Pudding: A Delightful Spring Treat
Spring has sprung, and with it comes the vibrant tartness of rhubarb! While rhubarb pie is a classic, this Outstanding Rhubarb Bread Pudding offers a delicious and comforting twist, perfect for breakfast, brunch, or even dessert. This recipe elevates the humble bread pudding with the bright, tangy flavor of rhubarb, creating a symphony of textures and tastes that will leave you wanting more. Get ready to indulge in a truly unforgettable culinary experience!
**Why This Rhubarb Bread Pudding is Outstanding:**
* **Tangy and Sweet Balance:** The tartness of rhubarb is perfectly balanced by the sweetness of sugar and the richness of the custard, creating a delightful harmony on your palate.
* **Comforting and Indulgent:** Bread pudding is a classic comfort food, and the addition of rhubarb elevates it to a whole new level of indulgence.
* **Versatile:** Enjoy it warm for breakfast, serve it as a brunch centerpiece, or savor it as a comforting dessert.
* **Easy to Customize:** The recipe is easily adaptable to your preferences. Add nuts, spices, or other fruits to create your own unique version.
* **Perfect for Spring:** Rhubarb is in season during the spring, making this recipe a perfect way to celebrate the season’s bounty.
**Ingredients You’ll Need:**
* **Bread:** Approximately 1 loaf (about 1 pound) of stale bread, such as French bread, sourdough, brioche, or challah. Stale bread is crucial for absorbing the custard properly. Cut into 1-inch cubes.
* **Rhubarb:** 4 cups of chopped fresh or frozen rhubarb. If using frozen rhubarb, thaw and drain it well before using.
* **Eggs:** 6 large eggs, providing richness and structure to the custard.
* **Milk:** 2 cups of whole milk, creating a creamy and flavorful custard base. You can substitute with other types of milk, but whole milk provides the best results.
* **Heavy Cream:** 1 cup of heavy cream, adding extra richness and smoothness to the custard.
* **Sugar:** 1 cup of granulated sugar, sweetening the custard and balancing the tartness of the rhubarb. Adjust the amount to your preference.
* **Vanilla Extract:** 2 teaspoons of pure vanilla extract, enhancing the flavor of the custard.
* **Butter:** 4 tablespoons (1/2 stick) of unsalted butter, melted. Used for greasing the baking dish and adding richness to the bread pudding.
* **Optional Add-ins:**
* 1/2 cup of chopped nuts (such as walnuts, pecans, or almonds)
* 1 teaspoon of ground cinnamon or nutmeg
* 1/4 cup of dried cranberries or raisins
* Lemon or orange zest
**Equipment You’ll Need:**
* 9×13 inch baking dish
* Large mixing bowl
* Whisk
* Measuring cups and spoons
* Knife and cutting board
* Optional: Hand mixer or stand mixer
**Step-by-Step Instructions:**
**1. Prepare the Bread:**
* If using fresh bread, preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly dried out. This helps the bread absorb the custard without becoming soggy.
* If using stale bread, you can skip this step.
* Place the bread cubes in a large mixing bowl.
**2. Prepare the Rhubarb:**
* Wash the rhubarb stalks thoroughly and trim off the ends.
* Chop the rhubarb into 1/2-inch pieces.
* In a separate bowl, toss the chopped rhubarb with 1/4 cup of granulated sugar. This will help to draw out some of the moisture from the rhubarb and soften it slightly.
**3. Make the Custard:**
* In a large mixing bowl, whisk together the eggs, milk, heavy cream, remaining 3/4 cup of granulated sugar, and vanilla extract until well combined. You can use a whisk or an electric mixer for this step.
**4. Assemble the Bread Pudding:**
* Grease a 9×13 inch baking dish with melted butter.
* Pour the custard mixture over the bread cubes in the mixing bowl. Gently toss to ensure that all the bread is evenly coated with the custard.
* Let the bread soak in the custard for at least 30 minutes, or up to 1 hour. This allows the bread to fully absorb the custard and creates a richer, more flavorful bread pudding. Press down on the bread occasionally to ensure even soaking.
* After soaking, gently fold in the chopped rhubarb (and any optional add-ins, such as nuts, spices, or dried fruit) into the bread and custard mixture.
* Pour the bread pudding mixture into the prepared baking dish.
**5. Bake the Bread Pudding:**
* Preheat your oven to 350°F (175°C).
* Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is golden brown and set. The center should be slightly firm to the touch, and a knife inserted into the center should come out mostly clean.
* If the top of the bread pudding starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15-20 minutes of baking.
**6. Cool and Serve:**
* Remove the bread pudding from the oven and let it cool slightly for at least 15-20 minutes before serving. This allows the custard to set completely and prevents the bread pudding from being too runny.
* Serve warm, either plain or with a dollop of whipped cream, vanilla ice cream, or a drizzle of maple syrup.
**Tips for the Best Rhubarb Bread Pudding:**
* **Use Stale Bread:** Stale bread is essential for absorbing the custard properly and preventing the bread pudding from becoming soggy. If you don’t have stale bread on hand, you can dry out fresh bread in the oven as described above.
* **Don’t Overbake:** Overbaking the bread pudding can result in a dry and tough texture. Bake it just until it is set and golden brown.
* **Adjust the Sweetness:** The amount of sugar in the recipe can be adjusted to your preference, depending on the tartness of your rhubarb and your personal taste. Taste the custard mixture before adding it to the bread and adjust the sweetness as needed.
* **Soak the Bread Thoroughly:** Letting the bread soak in the custard for at least 30 minutes is crucial for creating a rich and flavorful bread pudding. Press down on the bread occasionally to ensure even soaking.
* **Add a Topping:** Consider adding a crumble topping or a simple glaze to elevate your rhubarb bread pudding even further. A crumble topping can add a delightful textural contrast, while a glaze can add extra sweetness and flavor.
**Variations and Customizations:**
* **Spice it Up:** Add a pinch of ground cinnamon, nutmeg, or cardamom to the custard for a warm and inviting flavor.
* **Add Nuts:** Chopped walnuts, pecans, or almonds can add a delightful crunch to the bread pudding.
* **Use Different Fruits:** Experiment with adding other fruits, such as blueberries, raspberries, or strawberries, to complement the rhubarb.
* **Make it Boozy:** Add a splash of rum or brandy to the custard for a more sophisticated flavor.
* **Crumble Topping:** Combine 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1/4 cup of cold butter (cut into small pieces), and a pinch of salt in a bowl. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the bread pudding before baking.
* **Lemon Glaze:** Whisk together 1 cup of powdered sugar, 2-3 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Drizzle the glaze over the cooled bread pudding.
**Serving Suggestions:**
* Serve warm for breakfast, brunch, or dessert.
* Top with whipped cream, vanilla ice cream, or a drizzle of maple syrup.
* Pair it with a cup of coffee or tea.
* Serve it as part of a brunch buffet.
* Bring it to a potluck or gathering.
**Storing Leftovers:**
* Leftover rhubarb bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.
* Reheat in the oven or microwave before serving.
**Rhubarb Bread Pudding Troubleshooting:**
* **Bread Pudding is Soggy:** This usually happens when the bread is not stale enough or when the bread is not allowed to soak in the custard long enough. Make sure to use stale bread and allow it to soak for at least 30 minutes.
* **Bread Pudding is Dry:** This can happen if the bread pudding is overbaked. Make sure to bake it just until it is set and golden brown. You can also add more milk or cream to the custard to make it more moist.
* **Rhubarb is Too Tart:** If your rhubarb is particularly tart, you can add more sugar to the custard or toss the rhubarb with sugar before adding it to the bread pudding.
**Rhubarb Nutrition Facts (per 1 cup, raw):**
* Calories: Approximately 26
* Carbohydrates: 6 grams
* Fiber: 2 grams
* Sugar: 1 gram
* Vitamin K: 45% of the Daily Value (DV)
* Calcium: 8% of the DV
* Vitamin C: 6% of the DV
Rhubarb is also a source of antioxidants, which can help protect your body against cell damage.
**Conclusion:**
This Outstanding Rhubarb Bread Pudding is a delightful and comforting treat that is perfect for spring. With its tangy and sweet flavor, creamy custard, and soft bread, it is sure to become a new favorite. So gather your ingredients, follow the simple steps, and get ready to indulge in a truly unforgettable culinary experience! Enjoy!
**Enjoy your rhubarb bread pudding!**