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Rhubarb bread pudding recipe

Rhubarb bread pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Rhubarb desserts

A simple dessert that is rich, creamy and totally moreish. It's delicious with whipped cream, ice cream or custard. Perfect for the cold winter months.

32 people made this

IngredientsServes: 12

  • 1 (397g) tin sweetened condensed milk
  • 475ml boiling water
  • 50g unsalted butter
  • 280g cubed day-old bread
  • 5 eggs
  • 100g caster sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 250g chopped rhubarb

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4. Grease an 20x20cm baking dish.
  2. Stir together the condensed milk, boiling water and butter in a saucepan over medium heat and heat until the butter has melted. Place the bread cubes in a large bowl and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
  3. Beat eggs and sugar together in a bowl until frothy and add the cinnamon and vanilla extract. Beat the mixture again and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread and scrape the mixture into the prepared baking dish.
  4. Line a roasting tin with a damp tea towel. Place filled baking dish on towel, inside roasting tin and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
  5. Bake in the preheated oven until a skewer inserted into the centre of the bread pudding comes out clean, about 1 hour.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (16)

by Mary Hooe

This Rhubarb Bread Pudding was delicious. I followed the recipe as submitted, but made a rum sauce and served the sauce warm over the warm bread pudding (topped with whipped cream). It was moist and delicious. Since I was not sure how small to chop the rhubarb pieces, I made them rather small. Next time I will make the rhubarb pieces a medium size chop for a stronger tart flavor.-18 Apr 2010

by kittymom

I just took this out of the oven and couldn't wait to dive in - it smelled heavenly! I just added a little whipped cream on top and it is DELISH! I used some old hot dog buns and frozen rhubarb from last year (drained VERY well). I was concerned it might be too sweet with the sweetened condensed milk and added sugar but worried for nothing - don't change anything. I had extra bread and rhubarb so I used a 9x9 pan but it was still done in 1 hour. I will be begging friends and neighbors for any extra rhubarb to make again! UPDATE: Just made this using 1 pint fresh blueberries (on sale for 99 cents!) and it was just as good, if not better, than the original. Also used almond extract instead of vanilla. Love this recipe!-07 May 2010

by Tiffany

This was frugal and fantastic. I used up all the leftover hot dog buns, bread heels and dried out whole wheat rolls that I had accumulated in the freezer and it was delicious. Followed the directions to a "t" and maybe used 2 1/2 cups of rhubarb, diced 1/2 inch. Put a dab of vanilla ice cream on it and we ate it for dessert. Definitely will make this again!-09 Jun 2010


How to make rhubarb bread and butter pudding

T he children like a proper pudding from time to time. Who doesn’t? My speedy weeknight fruit or yogurt offering is all well and good, but when Sunday comes, and the oven is already on, cooking a joint, I take the time to bake a pudding.

Forced rhubarb, finished in the dark, and in season now, is beautifully tender, has gorgeous rose-tinted stalks and yellowish leaves, and a terrific flavour. Fragrant and sharp, it does like sugar and makes a brilliant alternative to apple in many baked desserts. Bread and butter pudding with custard is a classic. Rhubarb bread and butter pudding with custard was a triumph.

600g rhubarb, trimmed weight
100–150g caster sugar (depending on how tart you like your rhubarb)
About 5 slices white bread, crusts removed
Unsalted butter, softened for spreading
Cinnamon, to dust

Preheat the oven to 200C/400F/gas mark 6.

Cut the rhubarb into 2-3cm lengths. Arrange in an ovenproof dish, cover with foil and bake for about 20 minutes until just soft. Add caster sugar to the hot rhubarb mix.

Thinly slice the bread, butter it on one side, and arrange buttered-side up in overlapping slices on top of the rhubarb.

Sprinkle over a bit more sugar, together with a dusting of cinnamon.

Return to the oven and bake for 25-30 minutes until the top is golden and the rhubarb is bubbling beneath.


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Preparation

    1. Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
    2. Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
    3. Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
    4. Preheat the oven to 350°F.
    5. Bake in a water bath — the water should be boiling and should come halfway up the sides of the baking dish — in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

    Wondering what to do with all that rhubarb popping up in your garden or at the farmers' market? Fans of the spring vegetable eagerly await the arrival of rhubarb season each year&mdashif you look forward to it each year, consider planting rhubarb at home. An easy-to-grow perennial, sow rhubarb crowns once (you typically don't start it from seeds) and it'll come up year after year. Lucky for you, we're also rhubarb connoisseurs, and that means that we have a collection of recipes that'll help you make the most of this tasty, colorful spring crop.

    Rhubarb, either in the garden or in the market, is a delicious sign that the start of spring is officially here soon there will be asparagus and other seasonal treats, but because rhubarb season is relatively short, you'll want to make the most of its fleeting time. Bakers everywhere love the rosy hue and tart taste of rhubarb, and they use it in pies, crisps, and cakes. Beyond baking, roast rhubarb with rosé wine for an elegant spring dessert or make rhubarb custards or a most refreshing Chilled Rhubarb and Raspberry Soup.

    But don't think rhubarb recipes are all desserts botanically speaking, rhubarb is a vegetable, but one that we treat as a fruit. It has a very tart flavor and is always cooked with a sweetener, even when used for savory recipes. Try it in a rhubarb-cherry sauce served with meat or a spring salad with goat cheese.

    Here's what you need to know to make the most of rhubarb: Look for thin, red-pink crisp stalks, as these will have the best texture. If the stalks are floppy, this is a good indication that they were picked too long ago you'll want to leave those behind. When you get home, wrap the rhubarb stalks in plastic and refrigerate for up to one week. You can also freeze rhubarb and enjoy it for months to come. To use rhubarb, rinse it well then trim the bottoms and tops of the stalks. If there are any leaves, slice off and discard (the leaves are toxic). If the stalks are stringy, remove with a small paring knife, as you would for celery.

    Now the fun part: There are so many ways to cook rhubarb. Be sure to try rhubarb as a compote or a refreshing drink as well as baked in muffins. And don't forget how well its sweet-tart flavor pairs with savory foods!


    What goes well with bread pudding?

    This tasted great as is with a dusting of icing sugar. If you want, serve this rhubarb bread pudding with a quick creme Anglaise or vanilla sauce

    Here is a quick vanilla sauce recipe

    2 tsp vanilla bean paste or 1 vanilla bean, scraped out

    Combine the milk, cream, salt, and vanilla in a heavy saucepan over medium heat and bring the mixture to a simmer. Remove the pot from the heat.

    Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to the saucepan. Stir over low heat until custard thickens and leaves a path on the back of the spoon when the finger is drawn across it. This should take about 5 minutes. Make sure not to boil the sauce.

    • Use slightly stale bread for this recipe or leftover brioche or any kind of yeasted loaf. If you only have fresh bread around, cut the slices and you can place them on a baking sheet in a 350 F. oven for a few minutes to dry them out a bit.
    • Do taste the rhubarb once it’s cooked down and add a bit more sugar if you find it too sour.

    Did you make and love this rhubarb bread pudding recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!


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    Cook's Notes

    For the rhubarb, you can cook it down just until just broken down a bit and leave it a little chunky, or allow to simmer down to a thick sauce. Either way it's great. Just be sure your rhubarb is nice and soft. Do taste once it's cooked down and add a bit more sugar if you find it too tart for your taste.

    I love to take the time to make a Creme Anglaise for bread pudding, but it's really optional. The pudding is lovely without it (it's just lovelier with it ) You can make it ahead and keep it in the fridge for a hours. The rhubarb can also be cooked ahead and refrigerated.


    Cook's Notes

    Any glass or metal baking pan, square or round (or deep dish pie plate) around the 8 to 9-inch size will work here. Be sure to look for something not too shallow, to avoid bubble-overs.

    Feeding a crowd? Double the recipe and bake it up in a 9x13-inch baking pan.

    If starting with frozen (or partially frozen) rhubarb, add 5-10 extra minutes of baking time.

    Be sure to bake this one by place your baking pan on a baking sheet, particularly for pans with shorter sides, just to catch any bubble overs.


    Spring Recipe: Gail Simmons’ Strawberry Rhubarb Bread Pudding

    This Women’s History Month, we’re celebrating all the women of Hot Bread Kitchen, including some of our amazing women board members. On Wednesday, March 29 board member Gail Simmons took over our social media and shared this spring-ready Strawberry Rhubarb Bread Pudding recipe with us.

    Strawberry Rhubarb Bread Pudding

    Ingredients

    1 pound challah, cut into 1-inch pieces (12 cups)
    5 tablespoons unsalted butter
    3/4 pound rhubarb (about 3 medium stalks), cut into 1/2-inch pieces
    1 pint strawberries, hulled and halved (quartered if large), divided
    1 cup sugar
    1/2 teaspoon lemon zest
    4 large eggs, beaten
    3 cups milk
    1 teaspoon vanilla extract
    Whipped cream or crème fraîche, for serving

    Preheat oven to 350 degrees. Spread the challah on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.

    Meanwhile, in a large skillet, melt the butter reserve 3 tablespoons of the melted butter in a small bowl. Add the rhubarb and all but a handful of strawberries and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the rhubarb is softened, 6-8 minutes. Stir in the lemon zest.

    In a large bowl, whisk the eggs with the milk, vanilla and the remaining 3/4 cup of sugar. Add the challah and rhubarb mixture and toss well until evenly coated. Let stand for 5 minutes to allow the challah to absorb the custard.

    Brush an 8-by- 11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and sprinkle the reserved strawberry halves over top. Drizzle the remaining 2 tablespoons of melted butter over top.

    Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly. Serve with whipped cream or crème fraîche.


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