Rhubarb Bread Pudding with Walnut

    Rhubarb Bread Pudding with Walnut


    86 people made this

    Thick slices of bread smothered in a homemade cinnamon custard, topped with fresh diced rhubarb and chopped walnuts. Baked until golden brown. Serve with ice cream.

    Serves: 6 

    • 8 thick slices stale bread, crusts removed, cubed
    • 1 1/4 cups milk
    • 50g butter
    • 5 large eggs
    • 1 1/2 cups caster sugar
    • 1/2 teaspoon ground cinnamon
    • 250g diced rhubarb
    • 1/3 cup chopped walnuts

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat the oven to 160 degrees C.
    2. Place bread in a buttered 2-litre (8-cup) ovenproof dish. Combine the milk and butter in a saucepan then bring to the boil. Remove from the heat.
    3. Whisk the eggs, sugar and cinnamon in a bowl until combined. Gradually whisk in the hot milk mixture. Add the rhubarb. Pour over the bread cubes and stand for 15 minutes. Sprinkle walnuts over the top.
    4. Bake for 50 minutes or until lightly browned and the custard is just set. Stand for 10 minutes before serving.

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