Rhubarb Bread Pudding with Walnut
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat the oven to 160 degrees C.
- 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.
- 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.
- Bake for 50 minutes or until lightly browned and the custard is just set. Stand for 10 minutes before serving.
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Reviews and Ratings
Global Ratings:
(110)
Reviews in English (96)
Very good-I never made bread pudding before. Will probably make again, but will use a drier, crusty bread like french instead of the sandwich bread I used. - 29 May 2007 (Review from Allrecipes USA and Canada)
Very nice, used frozen rhubarb. Liked the contrast of sweet and tart. Served with cream and brown sugar sauce if anyone wanted it, very well received. - 25 Dec 2005 (Review from Allrecipes USA and Canada)
I like to find different ways to use my pie plant instead of the "usual" crisps, cobblers and pies. And this recipe is the best I've ever found! I can't say enough for it! It's the BEST! - 05 May 2005 (Review from Allrecipes USA and Canada)