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Rhubarb Bread Pudding

Rhubarb Bread Pudding

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Inspired by Home Cooks

This bread pudding is enhanced with the tart flavor of fresh rhubarb and topped with walnuts.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, SPLENDA(R) Granulated Sweetener, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
  3. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
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I fixed this recipe twice. The first was dry and ran over in the oven. The second time I used a 3 quart casserole and covered it and baked for 40 minutes, uncovered and baked 10 minutes longer until the top was browned. It turned out very well and was excellent. I also used cinamon raison bread. It is now in my recipe file.


This is soooooo good! We ate half and I gave half to our own AVON! I added 1 extra cup of diced rhubard and 3/4 cup chopped walnuts. It bakes up beautifully. A MUST make again recipe. Served warm with Cool Whip (non-dairy) Topping. This is melt in your mouth good!


Perfect! Not too sweet and a great way to use some of our fresh eggs (we always have too many!) I did use regular sugar but only 1 c.