A partial loaf of bread decided to hide in the back of our fridge for a few weeks. While perfectly edible, it left something to be desired in terms of using it for sandwiches. No better way to make it new again than to drench it in milk, eggs, and spices, right?
I also wanted to try out baking with my canned rhubarb, as I’d like to use this method to preserve more while I can still get it. This seemed like a good first attempt, as I could then use the sugar syrup to sweeten the pudding.
I’ll call this sweet success, though next time, I’ll add a full cup of tangy, wonderful rhubarb.
Rhubarb Bread Pudding (adapted from Diana Shaw’s The Essential Vegetarian Cookbook)
4-1/2 c loosely packed stale bread cubes (about 6 slices)
1/2 c canned rhubarb
2 large eggs
2 large egg whites
1 c milk (I used 2%)
1/4 c rhubarb sugar syrup
3 tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp cardamom
Grease a 1-1/2 quart baking dish, and place the bread cubes in it. Add the rhubarb
Whisk together the eggs, egg whites, milk, syrup, brown sugar, vanilla, cinnamon, and cardamom until well combined. Pour the mixture evenly over the bread and rhubarb. Mix together to make sure all bread is coated. Cover with plastic wrap, and refrigerate for 30-40 minutes.
Twenty minutes before you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until golden brown and firm to the touch, about 50 minutes.
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[...] This post was mentioned on Twitter by kat kickit. kat kickit said: New blog post, right before the weekend! Made with my rhubarb in sugar syrup, here is rhubarb bread pudding: http://ht.ly/1Lisj [...]
[...] think we pretty safely established last year that I love rhubarb. Given that, it should be no surprise that I was completely on board when my friend [...]
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