A sure sign of spring is fresh produce from the garden. Rhubarb is one of the first crops ready. I like to use the fruit in crisps and pies. I also use it in this Rhubarb Bread Pudding recipe. The rhubarb mixture is just tart enough so that the bread pudding is not overly sweet. If you love rhubarb use more rhubarb filling.
2 cups chopped fresh rhubarb
1/4 cup sugar
1 tbsp water
Combine ingredients in a pan over medium heat. Simmer until mixture is soft. Remove from heat and set aside.
5 cups chopped bread
1/2 cup sugar
1/2 cup whipping cream
1 3/4 cups milk
1 tsp vanilla
1/8 cup sugar
Combine all wet bread pudding ingredients except the 1/8 cup sugar. Whisk until well mixed.
Fold in bread.
Grease a oven proof baking dish. Put several drops of rhubarb on the bottom of the pan reserving about 3/4 for later use.
Pour bread mixture over top of rhubarb.
Sprinkle the 1/8 cup of sugar over top of bread and top with remaining rhubarb mixture. Place on a cookie sheet.
Bake in a 350 degree Fahrenheit oven for 43 to 45 minutes or until the egg mixture is set.
Try this other bread pudding recipe – Bread Pudding.
Try Rhubarb Pineapple Salsa if you have extra rhubarb.