Rhubarb-Maple Toasted Bread Pudding

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A comforting dessert blending tart rhubarb with sweet maple syrup and custardy bread.
Rhubarb-Maple Toasted Bread Pudding recipe image
Rhubarb-Maple Toasted Bread Pudding recipe image
Print Recipe

Rhubarb-Maple Toasted Bread Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 501.4

Description

This Rhubarb-Maple Toasted Bread Pudding is a delightful twist on the classic comfort food. Tart, fresh rhubarb pieces provide a bright contrast to the rich, sweet maple-infused custard that soaks into the toasted white bread cubes. The result is a tender, warm dessert with a slight crunch from the toasted edges and a glossy finish from the sugar topping. Perfect for brunches or cozy evenings, this dish transforms simple pantry staples into an elegant treat. It pairs beautifully with a dollop of whipped cream and serves as a wonderful way to use up stale bread while celebrating the seasonal flavor of rhubarb.

Ingredients

Directions

  1. Preheat the oven to 325&# 194;°F (165ðC).
  2. Remove the crusts from the bread slices and toast them lightly until golden and crisp.
  3. Tear the toasted bread into small cubes and place them in a large mixing bowl.
  4. In a small saucepan, heat the milk with 2 tablespoons of butter over medium heat until warm but not boiling.
  5. Pour the warm milk mixture over the bread cubes and let them soak for about 1 minute.
  6. In a separate bowl, beat together the eggs, maple syrup, 1/4 cup sugar, and salt until well combined.
  7. Stir the chopped rhubarb into the egg mixture.
  8. Pour the egg-rhubarb mixture over the soaked bread cubes and gently fold everything together to ensure the bread is evenly coated.
  9. Use the remaining 1 tablespoon of butter to grease a 1-quart casserole dish.
  10. Transfer the bread mixture into the prepared casserole dish, spreading it out evenly.
  11. Sprinkle the remaining 1 tablespoon of sugar evenly over the top.
  12. Bake in the preheated oven for 40 minutes, or until the top is golden brown and the custard is set.
  13. Serve warm, optionally topped with maple-flavored whipped cream.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 501.4kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 7.5g38%
Cholesterol 118.3mg40%
Sodium 98120.6mg4089%
Total Carbohydrate 76.6g26%
Dietary Fiber 2.7g11%
Sugars 32.6g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Ingredient Substitutions: If rhubarb is out of season, you can substitute with chopped strawberries or raspberries for a similar tartness. You may also use day-old bread instead of toasting fresh slices, which helps the custard absorb better.

Tips: For a richer flavor, consider adding a dash of vanilla extract or nutmeg to the egg mixture. Ensure the rhubarb is chopped into small, uniform pieces so it cooks evenly throughout the baking process.

Serving Suggestion: This pudding pairs wonderfully with a light green salad or as a sweet ending to a savory brunch menu.

Keywords: bread pudding, rhubarb, maple syrup, dessert, brunch, comfort food, baking, custard, white bread, vegetarian, easy dessert, seasonal, tart and sweet, homemade, toasted bread
Recipe Card powered by WP Delicious