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Rhubarb and walnut bread pudding recipe

Rhubarb and walnut bread pudding recipe

  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

Classic bread pudding is great by itself, but this one is enhanced with walnuts and the tart flavour of fresh rhubarb.

92 people made this

IngredientsServes: 6

  • 8 slices stale bread without crusts, cubed
  • 350ml (1/2 pint) milk
  • 50g (2 oz) butter
  • 5 eggs
  • 250g (9 oz) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 250g (9 oz) diced rhubarb
  • 4 tablespoons chopped walnuts

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat the oven to 160 C / Gas mark 3.
  2. Place bread cubes into a buttered 2 litre casserole dish. Combine the milk and butter in a saucepan and heat just to boiling. Pour over the bread cubes and let stand for 15 minutes.
  3. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.
  4. Bake for 50 minutes in the preheated oven until the top is nicely browned. Let stand for 10 minutes before serving.

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Reviews & ratingsAverage global rating:(111)

Reviews in English (97)

What a lovely way to use rhubarb. I liked this twist on a traditional recipe, and I am not always fond of playing with tried and true recipes that are good as they are! I found it helped to dice the rhubarb very finely and evenly , to ensure its properly cooked. The result was perfect. Great one, thanks very much.-28 Jan 2009

Altered ingredient amounts.I didn't use any nuts-28 Jan 2009

This recipe looks so yummy! Would this recipe work with frozen rhubarb? I have 2 cups of frozen rhubarb I have been saving for cooking. Would that be enough rhubarb for this recipe? Thanks! Note: I will update my review after I actually make this recipe.-19 Jun 2013

Rhubarb Pudding

If you are looking for a delicious pudding to make with rhubarb why not try this rhubarb pudding? Read on to find all the steps to make the recipe so your family can enjoy this delicious and easy dessert.

Rhubarb heralds the start of Spring and Summer. The pink fleshy stems appearing in the shops signals that sunshine is on the way. Make the most of the rhubarb season by making rhubarb pudding. This dessert is a family favourite which is perfect for a blustery Spring day.

Rhubarb Nut Bread Recipe

One of the delicious rites of spring is baking with fresh rhubarb. I love rhubarb and this bread is easy to prepare. Try this sweet and tangy rhubarb nut bread, packed with rhubarb and pecans for a tasty treat.

My daughter and I enjoyed creating our version of rhubarb nut bread on a mother-daughter baking day while the rest of the family was out fishing. Upon the return of the troops, this bread was quickly devoured. Everyone in the family that tried a slice of this outstanding rhubarb bread repeatedly said “Mmmmmmmmmm!”

More delicious Bread Recipes for your bread making.

  • 2 cups (about 3 stalks) Rhubarb, coarsely diced*
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon lemon zest (skin), grated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg, room temperature
  • 1 cup (firmly-packed) brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, room temperature**
  • 3/4 cup pecans, chopped (reserve some to sprinkle over the top of the bread before baking)

Preheat oven to 350 degrees F. Adjust oven rack to middle position. Grease or spray a 9x5-inch loaf pan.

In a bowl combine the diced rhubarb, sugar, cinnamon, and lemon zest set aside. Set aside 1/4 cup of rhubarb mixture and some of the chopped pecans.

In a large bowl, sift together the flour, baking soda, and salt set aside.

In the bowl of your mixer, add the egg and lightly beat. Add the brown sugar, vegetable oil, and vanilla extract mix until well combined.

Add 1/2 the flour mixture and 1/2 the buttermilk and beat until smooth. Add the remaining flour and buttermilk and continue beating until smooth.

Stir in the rhubarb mixture and the chopped pecans.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into the prepared loaf pan and then sprinkled remaining reserved rhubarb mixture and some chopped nuts over the top (for nice effect when bread is finished baking).

Bake approximately 50 to 55 minutes or until a toothpick inserted in the center comes out clean. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F.

When done, remove from oven and cool on a wire rack 10 minutes remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Makes one loaf or two small loaves.

* Look for thinner stalks as they will be more tender and less fibrous than thicker stalks. If using frozen rhubarb, be sure to drain off and discard the liquid after thawing.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

Fresh Rhubarb Bread Pudding

If you haven’t tasted rhubarb yet and were wondering what it tastes like, then think green apples. The tart rhubarb when combined with some sweet flavors in the pudding brings out a balance that is delicious. The pudding can be prepared under an hour with a handful of ingredients you usually have stored up in your pantry. If you have some rhubarb at hand and have been wondering what to do with them then this is a must try pudding, a best alternative to a regular bread pudding.

Health Benefits

Rhubarb is a great source of calcium, fiber, vitamin K, C, and manganese.

How to make Fresh Rhubarb Bread Pudding

  • Preheat your oven to 175°C. Prepare an 8-in baking dish by greasing it and spread the bread.
  • Add milk in a saucepan and heat over medium-low heat. When bubbles begin to form on the sides, remove the pan from heat and stir in butter until it melts.
  • Pour the milk butter over bread and stir. Allow all bread pieces to combine well with the milk. Let it stand for 15 minutes.
  • Add the rhubarb, eggs, cinnamon, sugar, and salt into a bowl and stir well. Pour over the bread mixture while stirring continuously.
  • Bake in the oven for about 45 minutes until they turn golden.

You can serve the pudding with some rhubarb dessert sauce for enhanced flavors. The pudding also tastes great with fresh strawberry sauce.

Interestingly, rhubarb is believed to be a very strong dye that can help impart hair a rich golden color. It particularly works well for those whose hair is light brown or blonde.

Rhubarb and walnut bread pudding recipe - Recipes

I feel lucky to have a friend who provides me with fresh rhubarb. He grows it because it's one of the few vegetables that comes back every year. He only grows things that are easy. He includes rhubarb as one of them. (I won't tell him I actually have some growing, but my green thumb isn't as good as his, apparently, because mine doesn't grow as well.)

Rhubarb is one of those things I think of when I think of a homegrown vegetable. My husband told me his parents grew it and he would eat it straight up, like eating a stalk of celery. I asked, just to be clear, "you ate it plain? Without dipping it in sugar, even?" "Yup. Straight up." Was his reply. I asked him to take a bite again, today to see if he could still eat it without puckering unbearably. He bit into that rhubarb, and sure enough, he looked at me and said, "what? It's good." He likes tart things. I've never understood that man's palette.

I've always liked to keep a vegetable garden. My first one started when I was living with my father in my late teens. One day I had the idea I wanted to grow some vegetables in his back yard. I grew zucchini, and it worked! I made zucchini. It was quite a thrill. I also planted cantaloupe seeds. My father and I both like the fruit, so I thought it would be a good idea. Well, I was a teenager, remember, so I didn't actually learn how to garden. I just planted some seeds and hoped for the best. Every day I would come home and look at my cantaloupe plant. My dad and I would stare at it, and one of us would say, "no fruit yet?" "No", said the other. This went on for days, perhaps weeks. Till one day I came home and looked at that melon plant, and lo and behold, there was a full size cantaloupe! For a split second I thought it had grown overnight. But alas, my father had purchased a cantaloupe at the store and placed it there near the vine. My dad has such an inventive sense of humor. I'll never forget that day. I secretly giggle when I think of it.

Speaking of my father, he's a wonderful gardener himself. Only he grows flowers. He's a photographer, (a really great one), he takes pictures of them. You can see his Flickr page here. Many of his works adorn my walls.

I've been making rhubarb bread quite a bit lately to get it right. This recipe is the sweet result of all the trial and error. I'm serious about my quick breads. I'm known for my Famous Banana Bread, for goodness sake. A quick bread from my kitchen needs to be really moist with lots of flavor. This bread is loaded with flavors of brown sugar, walnuts and rhubarb of course. The sweet, nutty topping is my favorite part.

Rhubarb Nut Bread

Ingredients for bread

1 1/2 cups (265 g.) brown sugar, packed
1 cup (8 oz, 237 ml.) neutral oil (I used light olive oil, but you could use vegetable oil)
2 eggs
1 cup (8 oz.or 227 g.) sour cream or yogurt
1 Tablespoon Vanilla
2 1/2 cups (375 g.) flour
1 tsp. salt
2 tsp. baking soda
2 1/2 cups (340 g. or about 12 oz.) diced rhubarb- small pieces if you don't want it very tart, chop it in slightly larger pieces if you want the rhubarb to be more prominent

1/2 cup (70 g.) chopped walnuts

Ingredients for topping

1/2 cup (55 g.) brown sugar
3 Tablespoons flour
1/2 cup (70 g.) walnuts- half of them chopped, half of them left in bigger pieces (divided)
3 Tablespoons soft butter


Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Grease 2- 8x4 inch loaf pans, set aside.

In the bowl of a stand mixer, or a large bowl with a hand mixer, blend together the brown sugar, oil, and eggs. Add the sour cream, (or yogurt) and the vanilla, and mix well again. Add the flour, baking soda and salt and blend well until all is incorporated. Add the rhubarb and nuts and mix well.

Pour batter into the greased pans.

Make the topping. In a medium bowl with a fork, blend the soft butter, brown sugar and the chopped nuts until crumbs form. Divide the mixture between the two loaves. Then sprinkle the larger walnut pieces over the topping.

Bake for 50 minutes to an hour. Bread is done when a toothpick inserted into the center comes out clean.

Rhubarb Bread Pudding Recipe

The best delicious Rhubarb Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Bread Pudding recipe today! Hello my friends, this Rhubarb Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Bread Pudding is …

Rhubarb Bread Pudding Recipe

The best delicious Rhubarb Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Bread Pudding recipe today! Hello my friends, this Rhubarb Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Bread Pudding is …

Rhubarb Bread Pudding Recipe

The best delicious Rhubarb Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Bread Pudding recipe today! Hello my friends, this Rhubarb Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Bread Pudding is …

Rhubarb Bread Pudding Recipe

The best delicious Rhubarb Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Bread Pudding recipe today! Hello my friends, this Rhubarb Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Bread Pudding is …

Rhubarb Bread Pudding Recipe

The best delicious Rhubarb Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rhubarb Bread Pudding recipe today! Hello my friends, this Rhubarb Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Rhubarb Bread Pudding is …

Bread Pudding

The following are the ingredients needed to make delicious Bread Pudding for 12 servings:

  • 3 cups bread cubes
  • 4 cups scalded milk
  • 3/4 cup white sugar
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Bread Pudding Cooking Instructions

To cook Bread Pudding, you need about 10 minutes of preparation time. The time needed to cook this Bread Pudding is about 1 hour , and you can serve your Bread Pudding within 1 hour 10 minutes . The following are the steps to cook Bread Pudding easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
  3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
  4. 4 While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Nutrition Facts

Per Serving: 349 calories 19.3 grams of fat 38.1 grams of carbohydrates 6.4 grams of protein 256 milligrams of cholesterol 262 milligrams of sodium.

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This is a nice, moist bread pudding. Putting the bread in boiling milk prevents having the chunks of dry bread that sometimes occur with other bread puddings. I added 1 tsp cinnamon and 1/2 .

I am always asked to make this again. there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and .

This bread pudding is the BEST ever! My new favorite recipe! Since I didn't use the full carton of heavy cream (the recipe calls for a 1/2 cup) I whipped what was left into whip cream to u .

I did add 1 tsp. nutmeg and 1 tsp. cinnamon to the bread pudding. Used french bread (approximately four cups). Will probably eliminate crust of french bread. Pudding was GREAT. sauce was GR .

I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra b .

This was the first bread pudding I've ever made. I took it to work and my co-workers loved it. My supervisor said it was the best thing he had put in his mouth in a long time. I used rais .

i have never had bread pudding b4 and i dont like rice pudding (b-cause of the texture) but this was very yummy! the sauce is FABULOUS! i used day old cinnamon bread and sprinkled nutmeg o .

Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a wate .

Before I made this recipe I read all the comments, so instead of using an 8x8 I used an 8x11 pan. The pudding was still moist but not watery. We loved it. The sauce was perfect, did not .

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Raspberry Rhubarb Bread Pudding

I make this pudding at least one time every spring when the rhubarb comes in.

So it was Easter weekend, we were up at my mom and dad’s place and my mom’s rhubarb was one of the few things that was already growing. It was still small, but I couldn’t resist picking some of it and making my favorite bread pudding. I made it for breakfast and the pudding didn’t last long … both the kids and adults loved it. I think the pretty color of the berries and the rhubarb lured everyone in. I didn’t have much time or opportunity to photograph it. They didn’t quite seem to get that I need to take pictures of my food (and that’s funny because it’s not like me taking pictures of food is a NEW thing) … but then, I’m not all that used to having a lot of eager eaters around either.

I split it up into two puddings: one with pecans on top, one without (on the off chance that my daughter who doesn’t like nuts would try it … and she did!), but you can do this all in one casserole dish.

Rhubarb bread and butter pudding

1 bunch rhubarb, trimmed
½ cup (110g) brown sugar
10 slices white bread, crusts removed, buttered
3 eggs
½ cup (110g) caster sugar
1 cup (250ml) milk
1 cup (250ml) cream
1 teaspoon vanilla extract
icing sugar, to dust

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.

Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.

Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.

Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.


For the jam, place blueberries, 4 tablespoons of icing sugar and the lemon juice into a saucepan. Stir and leave macerate, off the heat, for 5 minutes. Place over a medium heat and cook stirring until their skins break and juices are released. Reduce the heat to low and cook for 15-20 minutes, skimming off any impurities that come to the surface. Transfer to a bowl and cool, or if making ahead of time, place hot jam into a sterilised (clean and dry) jar. Seal with a lid and then turn the jar over for 2 minutes. Set aside to cool.

Heat the cream in a medium saucepan until nearly at a boil. Remove from the heat.
In a mixing bowl, beat the egg yolks and caster sugar with a pinch of allspice, then pour the hot cream over the eggs, whisking constantly.

Grease an ovenproof baking dish with butter. Arrange half the panettone in the greased dish, including the sides. Drizzle with the cognac, spread over jam and add the pears. Arrange the remaining panettone on top. Pour over the custard. You may need to do this in batches and wait for the custard to absorb into bread before adding the remaining liquid. Rest for 30 minutes.

Preheat the oven to 160°C. Sprinkle pudding with demerara sugar and bake for 20-25 minutes until golden and set.

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