12 Delicious Fresh Rhubarb Bread Pudding Variations

Unlock the sweet, tangy potential of rhubarb with our roundup of 12 Delicious Fresh Rhubarb Bread Pudding Variations! Perfect for home cooks looking to add a seasonal twist to their comfort food repertoire, these recipes promise to transform your kitchen into a springtime haven. Whether you’re a rhubarb rookie or a seasoned pro, there’s a variation here to delight your taste buds and inspire your next baking adventure.

Classic Fresh Rhubarb Bread Pudding

This timeless dessert combines the tartness of fresh rhubarb with the comforting richness of bread pudding, creating a perfect balance of flavors. Today, we’ll guide you through each step to ensure your Classic Fresh Rhubarb Bread Pudding turns out perfectly every time.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups fresh rhubarb, diced
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted butter.
2. In a large mixing bowl, combine the cubed brioche and diced rhubarb, ensuring the rhubarb is evenly distributed throughout the bread.
3. In a separate bowl, whisk together the granulated sugar, lightly beaten eggs, whole milk, heavy cream, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until fully incorporated.
4. Pour the wet mixture over the bread and rhubarb, gently pressing down to ensure all pieces are soaked. Let the mixture sit for 15 minutes to allow the bread to fully absorb the liquid.
5. Transfer the mixture to the prepared baking dish and drizzle the top with the remaining melted butter for a golden finish.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let cool for at least 10 minutes before serving to allow the pudding to set further.

For an extra touch of elegance, serve warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream. The contrast between the creamy topping and the tart rhubarb makes each bite a delightful experience.

Fresh Rhubarb and Strawberry Bread Pudding

When the summer bounty brings fresh rhubarb and strawberries to your local market, it’s the perfect time to whip up this comforting bread pudding. This dish combines the tartness of rhubarb with the sweetness of strawberries, all nestled in a custardy bread base, for a dessert that’s as delightful to eat as it is to prepare.

Ingredients

• 1 lb fresh rhubarb, trimmed and cut into 1/2-inch pieces
• 1 lb fresh strawberries, hulled and quartered
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice
• 4 large pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 lb day-old brioche, cut into 1-inch cubes
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
2. In a medium bowl, combine the rhubarb, strawberries, granulated sugar, and lemon juice. Let sit for 10 minutes to macerate.
3. In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla extract, cinnamon, and salt until well combined.
4. Add the brioche cubes to the egg mixture, pressing down to ensure all pieces are soaked. Let stand for 15 minutes.
5. Fold the macerated fruit into the bread mixture, then transfer to the prepared baking dish. Drizzle with melted butter.
6. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean.
7. Let the pudding cool for 10 minutes before serving. Tip: For an extra touch of luxury, serve with a dollop of crème fraîche or a scoop of vanilla bean ice cream.

Zesty and vibrant, this bread pudding offers a delightful contrast between the soft, custardy interior and the slightly crisp top. The rhubarb and strawberries provide a burst of freshness, making it a perfect summer dessert. Consider garnishing with fresh mint leaves for a pop of color and an extra layer of flavor.

Fresh Rhubarb and Apple Bread Pudding

Just when you thought bread pudding couldn’t get any better, here comes a version that combines the tartness of fresh rhubarb with the sweetness of apples for a dessert that’s as delightful to make as it is to eat. Follow these steps carefully to create a bread pudding that’s perfectly balanced in flavor and texture.

Ingredients

• 4 cups day-old brioche, cut into 1-inch cubes
• 1 cup fresh rhubarb, diced into 1/2-inch pieces
• 1 cup Granny Smith apples, peeled and diced into 1/2-inch pieces
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and diced apples, ensuring an even distribution.
3. In a separate bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully incorporated.
4. Pour the wet mixture over the brioche and fruit, gently pressing down to ensure all pieces are soaked. Let it sit for 15 minutes to allow the bread to absorb the liquid.
5. Drizzle the melted clarified butter over the top before transferring the dish to the preheated oven.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let it rest for 10 minutes before serving to allow the pudding to set further.

Here’s a dessert that boasts a creamy interior with pockets of tart rhubarb and sweet apple, all encased in a custardy bread base. Serve it warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra indulgent treat.

Fresh Rhubarb and Banana Bread Pudding

Let’s dive into creating a comforting and innovative dessert that combines the tartness of fresh rhubarb with the sweetness of bananas in a bread pudding that’s both rustic and refined. This recipe is perfect for those looking to explore the balance of flavors and textures in a classic dessert with a twist.

Ingredients

• 2 cups day-old brioche, cubed
• 1 cup fresh rhubarb, diced
• 1 ripe banana, mashed
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with melted butter.
2. In a large mixing bowl, combine the cubed brioche and diced rhubarb, ensuring the rhubarb is evenly distributed throughout the bread.
3. In a separate bowl, whisk together the mashed banana, lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully incorporated.
4. Pour the wet mixture over the bread and rhubarb, gently pressing down to ensure all the bread is soaked. Let it sit for 15 minutes to allow the bread to fully absorb the liquid.
5. Drizzle the remaining melted butter over the top before baking for 45 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Rich in flavor with a creamy interior and a slightly crisp top, this bread pudding offers a delightful contrast of textures. Serve it warm with a dollop of crème fraîche or a drizzle of caramel sauce for an extra indulgent treat.

Fresh Rhubarb and Peach Bread Pudding

Let’s dive into creating a delightful Fresh Rhubarb and Peach Bread Pudding, a perfect blend of tart and sweet flavors that’s sure to impress. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 4 cups day-old brioche, cubed
• 1 1/2 cups fresh rhubarb, diced
• 1 1/2 cups ripe peaches, peeled and sliced
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
2. In a large mixing bowl, combine the cubed brioche, diced rhubarb, and sliced peaches, ensuring even distribution.
3. In a separate bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and freshly grated nutmeg until fully incorporated.
4. Pour the wet mixture over the bread and fruit, gently pressing down to ensure all pieces are soaked. Let it sit for 15 minutes to absorb.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the top with the remaining melted butter.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
7. Remove from the oven and let it cool for 10 minutes before serving. Tip: For an extra touch of sweetness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Delight in the creamy texture and the harmonious balance of tart rhubarb and sweet peaches in every bite. This bread pudding is versatile enough to be served warm for breakfast or as a decadent dessert after dinner.

Fresh Rhubarb and Blueberry Bread Pudding

Gathering the freshest ingredients is the first step to creating a dessert that sings with flavor. Today, we’re diving into a comforting yet sophisticated Fresh Rhubarb and Blueberry Bread Pudding, perfect for those who appreciate the balance of tart and sweet.

Ingredients

• 1 loaf brioche bread, stale and cut into 1-inch cubes
• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh blueberries
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with melted butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and blueberries, ensuring the fruit is evenly distributed throughout the bread.
3. In a separate bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and freshly grated nutmeg until the mixture is homogenous.
4. Pour the wet mixture over the bread and fruit, gently pressing down to ensure all pieces are submerged. Let it sit for 15 minutes to allow the bread to absorb the liquid.
5. Transfer the mixture to the prepared baking dish, drizzle with the remaining melted butter, and bake for 45-50 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 10 minutes before serving. Tip: For an extra touch of elegance, serve with a dollop of crème fraîche or a scoop of vanilla bean ice cream.

Lusciously creamy with pockets of tart rhubarb and bursts of sweet blueberries, this bread pudding is a delightful contrast of textures and flavors. Consider garnishing with a sprinkle of powdered sugar or a drizzle of honey for an added layer of sweetness.

Fresh Rhubarb and Raspberry Bread Pudding

Spring brings a bounty of fresh produce, and nothing celebrates the season quite like this Fresh Rhubarb and Raspberry Bread Pudding. Simple yet sophisticated, this dessert transforms day-old bread into a custardy, fruit-filled delight that’s perfect for any occasion.

Ingredients

• 4 cups day-old brioche, cubed
• 1 cup fresh rhubarb, diced
• 1 cup fresh raspberries
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and raspberries, ensuring the fruit is evenly distributed throughout the bread.
3. In a separate bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine sea salt until fully incorporated.
4. Pour the custard mixture over the bread and fruit, gently pressing down to ensure all pieces are submerged. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
5. Drizzle the top with the remaining melted butter and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
6. Remove from the oven and let cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Kickstart your dessert game with this bread pudding, where the tartness of rhubarb and the sweetness of raspberries create a harmonious balance. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Fresh Rhubarb and Blackberry Bread Pudding

Fresh rhubarb and blackberry bread pudding is a delightful twist on the classic dessert, combining the tartness of rhubarb with the sweetness of blackberries in a comforting, custardy base. Follow these steps to create a dessert that’s as visually appealing as it is delicious.

Ingredients

• 4 cups day-old brioche, cut into 1-inch cubes
• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh blackberries
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with melted butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and blackberries, ensuring the fruit is evenly distributed throughout the bread.
3. In a separate bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine sea salt until the mixture is homogenous.
4. Pour the custard mixture over the bread and fruit, gently pressing down to ensure all pieces are submerged. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
6. Remove from the oven and let cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Just out of the oven, this bread pudding boasts a creamy interior with pockets of tart rhubarb and sweet blackberries, all encased in a lightly crisp top. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Fresh Rhubarb and Cherry Bread Pudding

Now, let’s embark on a culinary journey to create a delightful Fresh Rhubarb and Cherry Bread Pudding. This recipe combines the tartness of rhubarb with the sweetness of cherries, enveloped in a custardy bread base, perfect for any season.

Ingredients

• 4 cups day-old brioche, cut into 1-inch cubes
• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh cherries, pitted and halved
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and halved cherries. Toss gently to distribute the fruits evenly among the bread.
3. In another bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and freshly grated nutmeg until the mixture is smooth and the sugar is fully dissolved.
4. Pour the custard mixture over the bread and fruit mixture. Press down lightly to ensure all the bread cubes are submerged. Let it sit for 15 minutes to allow the bread to absorb the custard.
5. Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
6. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Creating this bread pudding results in a dish with a delightful contrast of textures—creamy custard interspersed with soft bread and bursts of tart rhubarb and sweet cherries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Fresh Rhubarb and Pear Bread Pudding

Yearning for a dessert that combines the tartness of rhubarb with the sweetness of pears in a comforting bread pudding? This recipe is a delightful way to use seasonal fruits and stale bread, transforming them into a luxurious treat.

Ingredients

• 4 cups day-old brioche, cut into 1-inch cubes
• 1 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 1/2 cups ripe pears, peeled and diced into 1/2-inch pieces
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, for greasing the baking dish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the brioche cubes, diced rhubarb, and diced pears. Tip: Ensure the bread is slightly stale for better absorption of the custard.
3. In another bowl, whisk together the lightly beaten eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined. Tip: Whisk gently to avoid incorporating too much air into the custard.
4. Pour the custard mixture over the bread and fruit, pressing down gently to ensure all pieces are submerged. Let it sit for 15 minutes to allow the bread to absorb the custard. Tip: Cover with plastic wrap during this time to prevent the top from drying out.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
6. Remove from the oven and let it cool for 10 minutes before serving.

Outstanding in both texture and flavor, this bread pudding features a creamy interior with pockets of tart rhubarb and sweet pear. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Fresh Rhubarb and Almond Bread Pudding

You’ll find this Fresh Rhubarb and Almond Bread Pudding to be a delightful twist on the classic dessert, combining the tartness of rhubarb with the nutty richness of almonds for a perfectly balanced treat.

Ingredients

• 1 lb fresh rhubarb, diced into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1 tbsp unsalted butter, melted
• 4 cups day-old brioche, cut into 1-inch cubes
• 1/2 cup sliced almonds, toasted
• 2 cups whole milk
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup light brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted unsalted butter.
2. In a medium bowl, toss the diced rhubarb with granulated sugar and let sit for 10 minutes to macerate.
3. Arrange the brioche cubes in the prepared baking dish and sprinkle the toasted sliced almonds evenly over the top.
4. In a large bowl, whisk together the whole milk, heavy cream, lightly beaten eggs, light brown sugar, pure vanilla extract, almond extract, and fine sea salt until fully combined.
5. Pour the milk mixture over the brioche and almonds, ensuring all pieces are evenly soaked. Let stand for 15 minutes to allow the bread to absorb the liquid.
6. Scatter the macerated rhubarb over the top of the bread pudding, distributing it evenly.
7. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
8. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra crunch, sprinkle additional toasted almonds on top just before serving.

Must admit, the contrast between the creamy interior and the crisp top layer is simply irresistible. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.

Fresh Rhubarb and Chocolate Bread Pudding

Zesty and vibrant, this Fresh Rhubarb and Chocolate Bread Pudding combines the tartness of rhubarb with the richness of chocolate for a dessert that’s both comforting and sophisticated. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups fresh rhubarb, diced
• 1 cup dark chocolate chips
• 3 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with the melted unsalted butter.
2. In a large mixing bowl, combine the cubed brioche, diced rhubarb, and dark chocolate chips, ensuring even distribution.
3. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and sea salt until fully incorporated.
4. Pour the wet mixture over the brioche mixture, gently pressing down to ensure all bread cubes are soaked. Let it sit for 15 minutes to allow the bread to absorb the liquid.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 10 minutes before serving. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Yielded from this recipe is a bread pudding with a creamy interior, punctuated by the tartness of rhubarb and the depth of dark chocolate. You’ll find the edges slightly crisp, offering a delightful contrast to the soft center. Consider garnishing with fresh mint leaves for a pop of color and freshness.

Conclusion

Exploring these 12 Delicious Fresh Rhubarb Bread Pudding Variations offers a treasure trove of inspiration for every home cook. Whether you’re craving something classic or adventurous, there’s a recipe here to delight your taste buds. We’d love to hear which variation becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy cooking!