Rhubarb Bread Pudding
In medieval times, bread pudding was peasant food created to use up stale bread. Most dessert bread puddings are quite sweet, but this version is more tart, and would be lovely for a lazy weekend-morning breakfast. Rhubarb is used more like fruit in cooking, but it is actually a vegetable. It is an excellent source of fiber and vitamin C.
Makes
Serving size
Ingredients
Unsalted butter, for greasing the baking dish
1½ cups unsweetened rice milk
3 eggs
½ cup granulated sugar
1 tablespoon cornstarch
1 vanilla bean, split
10 thick pieces white bread, cut into 1-inch chunks
2 cups fresh rhubarb, chopped
Instructions
- Preheat the oven to 350°F.
- Lightly grease an 8-by-8-inch baking dish with butter; set aside.
- In a large bowl, whisk together the rice milk, eggs, sugar, and cornstarch.
- Scrape the vanilla seeds into the milk mixture and whisk to blend.
- Add the bread to the egg mixture and stir to completely coat the bread.
- Add the chopped rhubarb and stir to combine.
- Let the bread and egg mixture soak for 30 minutes.
- Spoon the mixture into the prepared baking dish, cover with aluminum foil, and bake for 40 minutes.
- Uncover the bread pudding and bake for an additional 10 minutes or until the pudding is golden brown and set.
- Serve warm.
Cooking Tip
Reduce the rhubarb to 1 cup to bring the potassium to less than 150 mg per serving. Or omit the rhubarb completely to bring the potassium to less than 75 mg per serving. The bread pudding is delicious without the rhubarb, but it will be less tart.
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