Ingredients and Weight:
- 1 pound fresh rhubarb, chopped
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 8 slices white bread, cubed
- 1 cup half-and-half
- 1 cup milk
- 2 large eggs
Preparation Time:
Cooking Time:
Difficulty Level:
- 2 out of 5 (Simple to Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the rhubarb, sugar, flour, cinnamon, and nutmeg. Toss to coat.
- Grease a 9x13-inch baking dish. Add the rhubarb mixture and bread cubes.
- In a separate bowl, whisk together the melted butter, half-and-half, milk, and eggs. Pour over the bread pudding.
- Bake for 45-50 minutes, or until the pudding is golden brown and set.
Nutritional Information:
- Calories: 320 per serving
- Fat: 15g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Sweet and tart flavors
- Moist and fluffy texture
- Rhubarb's vibrant red color
- Topped with a crispy crust
User Comments:
- "This bread pudding is absolutely divine! The rhubarb adds a wonderful tartness that balances out the sweetness."
- "I'm not usually a fan of bread pudding, but this recipe changed my mind. It's so moist and flavorful."
- "I love the vibrant color of this dish. It's a beautiful presentation for brunch or dessert."
Special Precautions and Tips:
- To make a vegan version, use almond milk or soy milk instead of half-and-half and milk, and replace the butter with vegetable shortening.
- If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed.
- Let the bread pudding cool for at least 15 minutes before serving to allow it to set and thicken.
