Easy Rhubarb Bread Pudding

square crop of a serving of rhubarb dessert with vanilla ice cream and a fork in front of it.

5 from 1 vote

Easy Rhubarb Bread Pudding

This Easy Rhubarb Bread Pudding is an old-fashioned dessert that lets fresh rhubarb shine. With just five simple ingredients, it's warm, comforting, and perfect with a scoop of vanilla ice cream.

Course Breakfast, Dessert

Cuisine American

Keyword bread pudding, crisp, old fashioned

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 177kcal

Author Debi

Ingredients

3 cups rhubarb cut into ½ to 1-inch pieces
1½ cups bread cut into 1-inch cubes
½ cup granulated sugar
¼ cup unsalted butter melted
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350° F (175° C).
Butter or lightly grease an 8x8-inch baking dish.
Place the rhubarb, bread cubes, sugar, melted butter, and vanilla in a large bowl. Stir gently until evenly combined.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Bake for 30 to 40 minutes, or until the rhubarb is tender, the bread is lightly browned, and the juices are bubbling around the edges.
Let cool for about 10 minutes before serving.
Serve warm on its own or with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

Day-old French bread works best. Sourdough, white sandwich bread, brioche, or challah will all work well. About 2-3 slices bread, depending on the size of the bread

Tart rhubarb varieties may need an extra tablespoon or two of sugar. Or, if you like very sweet dessert, increase the sugar up to 1 cup.

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the microwave or a 300°F oven until warmed through.

Nutrition