Spring teased us for weeks here on the coast. We would bask in the warmth of the spring sunshine only to be brought down to earth the next day with a cold blast. I do believe we actually went right from winter to summer…well almost-summer, that season, too, likes to taunt me.
We know that spring did, indeed, make an appearance because the fiddleheads and rhubarb have made their annual advent. This post comes a little late, but around here, we are still seeing some rhubarb about. If you don’t have fresh rhubarb, you can use frozen. I like to package it up in two cup portions for the freezer. Unfortunately, after the two desserts, I only have two bags put away.
The last couple of weekends, we had guests for lunch. You know what that means? Dessert. We don’t typically eat dessert unless it’s a special occasion or guests are coming. My Love happens to adore bread pudding. Me? Not so much. However, I had some leftover rolls and we were given a bunch of rhubarb. I’ve never made a bread pudding, but I was willing to give it a go.
I scanned Pinterest to see what I could find. I ended up taking ideas from a few different sources (food.com, seasonsandsuppers.ca, and all recipes.com) to make the best of what I had. Time is at a premium on Sunday mornings, so I prepped rhubarb and bread the night before.
Rhubarb Bread Pudding
I began by cubing my leftover bread (I had about 6 rolls and a couple of tea biscuits). I would say you need around:
- 6 cups day-old bread, cubed
Place bread into a greased casserole dish. Wouldn’t it be cute to serve it in individual dishes?
I then warmed:
- 1 1/2 cups milk (I used whole milk)
- 1/4 cup butter
Once butter has melted–do not bring to a boil–pour over the bread to soak while you prepare the egg mixture.
- 4 eggs, lightly beaten
- 1 1/2 cups of sugar (I used half white, half brown)
- pinch of salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
To the egg mixture, add:
- 4 cups of chopped rhubarb