I’ve always had a soft spot for rhubarb, ever since I nabbed a stalk from my grandma’s garden as a kid and took a brave, tart bite. Fast forward to now, and I’m still finding ways to sneak it into my baking, which brings me to one of my all-time favorite comfort desserts: Rhubarb Bread Pudding With Orange Custard. There’s something magical about the way rhubarb’s sharpness dances with the creamy, citrusy custard, and I’m beyond excited to share this recipe with you today.
Honestly, the first time I whipped up Rhubarb Bread Pudding With Orange Custard, it was a bit of a happy accident. I had a loaf of stale brioche begging to be used and some rhubarb that was about to go south. The result? My family couldn’t stop raving, and now it’s a springtime staple in my house.
Let me tell you, if you’re looking for a dessert that’s equal parts cozy and impressive, you’ve landed in the right spot. Stick with me, and I’ll walk you through every step to make this treat a hit in your kitchen too.
Why You’ll Love This Recipe
I’ve found that Rhubarb Bread Pudding With Orange Custard is one of those dishes that surprises folks in the best way. The tangy rhubarb cuts through the richness of the custard, while the bread soaks up all that flavor like a dream. Plus, it’s a fantastic way to use up leftover bread, which always feels like a small victory to me.
In my kitchen, this recipe has become a go-to for gatherings because it’s easy to prep ahead and looks fancier than it actually is. Whether you’re a rhubarb newbie or a seasoned fan, I’m betting this will win you over with its balance of sweet, tart, and creamy. Trust me, one bite and you’ll be hooked!
Ingredients List
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Let’s chat about what you’ll need to make Rhubarb Bread Pudding With Orange Custard. I’m picky about a few things here, like using fresh rhubarb when it’s in season (frozen works in a pinch, though!). And for the bread, I usually grab brioche or challah because they’ve got that buttery softness that soaks up the custard like nobody’s business.
For the Bread Pudding
- 6 cups (about 300g) stale brioche or challah bread, cut into 1-inch cubes
- 3 cups (about 400g) fresh rhubarb, trimmed and chopped into 1/2-inch pieces
- 1/2 cup (100g) granulated sugar, for a touch of sweetness
- 4 large eggs, at room temperature
- 1 1/2 cups (360ml) whole milk, for richness
- 1 teaspoon vanilla extract, pure for the best flavor
For the Orange Custard
- 1 cup (240ml) heavy cream, because decadence is key
- 1/2 cup (100g) granulated sugar, to balance the tartness
- 3 large egg yolks, for that silky texture
- Zest of 1 large orange, for a bright pop
- 1/4 cup (60ml) fresh orange juice, squeezed if you’ve got time
I prefer fresh orange juice over the store-bought stuff for the custard; it just sings with that citrusy zing. If you’re hunting for rhubarb outside spring, check the freezer aisle, and don’t stress too much about it.
Variations
One of the things I adore about Rhubarb Bread Pudding With Orange Custard is how adaptable it is. I’ve played around with this recipe over the years, tweaking it based on what’s in my pantry or who I’m feeding. Here are some twists I’ve tried (and loved!) that you might wanna experiment with too.
- Berry Boost: Toss in 1 cup of fresh strawberries or raspberries with the rhubarb for a fruity punch that looks gorgeous.
- Nutty Crunch: Sprinkle 1/2 cup of chopped pecans or almonds on top before baking for a bit of texture. I tried this once and it was a game-changer!
- Spiced Warmth: Add 1/2 teaspoon of cinnamon or nutmeg to the custard mix for cozy vibes, especially in fall.
- Chocolate Drizzle: Melt 1/4 cup of dark chocolate and drizzle it over the finished pudding for an indulgent twist.
- Lemon Swap: Replace orange zest and juice with lemon for a sharper citrus kick if orange isn’t your thing.
- Boozy Touch: Soak the bread in a tablespoon or two of Grand Marnier before assembling. My friends went nuts over this at a dinner party!
- Coconut Twist: Swap half the milk with coconut milk for a tropical flair that pairs surprisingly well with Rhubarb Bread Pudding With Orange Custard.
- Maple Sweetness: Use maple syrup instead of sugar in the custard for a deeper, earthier sweetness. My kids always ask for this version.
I’m all about making recipes your own, so don’t be shy to mix and match these ideas for your perfect Rhubarb Bread Pudding With Orange Custard.
Servings and Timing
In my experience, this Rhubarb Bread Pudding With Orange Custard serves about 6-8 people, depending on how generous you’re feeling with portions (or how much self-control everyone has!). It’s perfect for a family dessert or a small get-together. Here’s how the timing usually shakes out for me in the kitchen.
- Prep Time: 20 minutes
- Bake Time: 45-50 minutes
- Total Time: About 1 hour 10 minutes
I usually give myself a little extra time for cooling since I like serving it warm, not piping hot. You’ll wanna plan accordingly if you’ve got guests coming over!
Step-by-Step Instructions
Let’s dive into making Rhubarb Bread Pudding With Orange Custard, step by step. I’ve made this so many times, I’ve got a few tricks up my sleeve to keep things smooth, so hang with me here. It’s easier than it looks, I promise!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. I usually just rub it down with a bit of butter—old-school style. Cube your stale bread if you haven’t already, and toss it into a big bowl with the chopped rhubarb.
Step 2: Mix the Base
In another bowl, whisk together the eggs, milk, sugar, and vanilla until it’s nice and smooth. Pour this over your bread and rhubarb mix, giving it a good stir so everything gets soaked. I like to let it sit for about 10 minutes to really drink up that liquid—don’t skip this if you want a custardy Rhubarb Bread Pudding With Orange Custard!
Step 3: Make the Orange Custard
While that’s resting, let’s tackle the orange custard. In a saucepan, heat the cream and sugar over medium, stirring until the sugar dissolves.
Whisk the egg yolks with the orange zest and juice in a separate bowl, then slowly temper them with a bit of the hot cream mixture before combining it all. Keep stirring over low heat until it thickens slightly—don’t let it boil, or you’ll end up with scrambled eggs (been there, trust me!).
Step 4: Assemble and Bake
Spread your bread mixture into the baking dish, then pour half the orange custard over the top, saving the rest for serving. Bake for 45-50 minutes until the top is golden and the center is set but still a tad jiggly. I’ve found that covering it with foil halfway keeps Rhubarb Bread Pudding With Orange Custard from over-browning. Let it cool for 10-15 minutes before digging in.
Nutritional Information
I’m not gonna lie, Rhubarb Bread Pudding With Orange Custard isn’t exactly diet food, but it’s worth every bite for a special treat. I’ve crunched the numbers (roughly, since I’m no nutritionist!), and here’s what you’re looking at per serving based on 8 portions. Keep in mind, this is just a guide!
- Calories: 380 per serving
- Fat: 20g
- Protein: 8g
- Carbohydrates: 42g
- Sodium: 200mg
Healthier Alternatives
If you’re looking to lighten up Rhubarb Bread Pudding With Orange Custard, I’ve got some swaps that I’ve tried and actually liked. It won’t be quite as indulgent, but it still satisfies that sweet tooth. Here’s what’s worked for me when I’m watching my waistline.
- Lower Fat Milk: Swap whole milk and heavy cream for 2% milk or even a mix of almond milk and light cream. It’s not as rich, but it does the job.
- Sugar Cut: Use a natural sweetener like honey or reduce the sugar by a third in both the pudding and custard.
- Egg Substitute: Replace half the eggs with egg whites to cut down on cholesterol without losing too much structure in your Rhubarb Bread Pudding With Orange Custard.
These tweaks keep the flavor intact, in my opinion, though I’ll always sneak back to the full-fat version when I’m feeling naughty!
Serving Suggestions
I love serving Rhubarb Bread Pudding With Orange Custard in ways that make it feel extra special, whether it’s a casual family night or a fancier affair. Here are a couple of ideas that have worked wonders at my table. Honestly, presentation can take this dessert to the next level!
- With a Drizzle: Spoon the reserved orange custard over each serving while it’s still warm for that glossy, creamy finish.
- Dessert Upgrade: Add a dollop of whipped cream or a scoop of vanilla ice cream on the side of your Rhubarb Bread Pudding With Orange Custard—pure heaven!
Common Mistakes to Avoid
I’ve flubbed Rhubarb Bread Pudding With Orange Custard a few times over the years, so let me save you the headache with some pitfalls I’ve stumbled into. Trust me on this one, a little caution goes a long way with this dish. Here’s what to watch out for.
- Overcooking the Custard: Heat it too fast or too long, and you’ve got a grainy mess. I learned the hard way to keep the heat low and stir constantly.
- Not Soaking the Bread: Skipping the soak time means dry patches in your Rhubarb Bread Pudding With Orange Custard—give it those 10 minutes to absorb the liquid!
Storing Tips
I’ve found that Rhubarb Bread Pudding With Orange Custard keeps pretty well if you store it right, which is great for leftovers (if there are any!). Here’s how I handle it in my kitchen to keep that flavor fresh. Give these a try!
- Refrigerator: Store in an airtight container for up to 3 days; just reheat gently in the oven or microwave.
- Freezer: Freeze individual portions for up to 2 months, though the texture might soften a bit.
FAQs
I get a bunch of questions about Rhubarb Bread Pudding With Orange Custard, so I’ve rounded up the most common ones I hear from friends and readers. Let’s dive in with some quick answers!
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works fine for Rhubarb Bread Pudding With Orange Custard; just thaw it first and pat it dry to avoid extra moisture.
What kind of bread is best?
I swear by brioche or challah for their richness, but any sturdy bread like French or sourdough can do the trick.
Can I make the custard ahead of time?
Yup, you can whip up the orange custard a day ahead and store it in the fridge. Just reheat it gently before serving with your Rhubarb Bread Pudding With Orange Custard.
Is rhubarb safe to eat?
Yes, as long as you stick to the stalks and avoid the leaves, which are toxic. The stalks are perfectly fine and delicious!
Can I skip the orange in the custard?
Sure, though I think the citrus really lifts the dish. Try vanilla or lemon instead if orange isn’t your vibe.
How do I know when it’s done baking?
Look for a golden top and a slight jiggle in the center. A toothpick should come out mostly clean too.
Can I double the recipe?
Definitely! Just use a larger dish and adjust baking time slightly for Rhubarb Bread Pudding With Orange Custard.
Does it reheat well?
It reheats like a champ in the oven at 300°F (150°C) for about 10 minutes. Keeps that texture nice and cozy.
Conclusion
I hope you’re as excited as I am to dive into making Rhubarb Bread Pudding With Orange Custard—it’s truly a labor of love that pays off with every bite. Whether it’s for a special occasion or just a rainy day treat, I’m rooting for you to nail this recipe in your own kitchen. Drop me a note if you try it; I’d love to hear how it turns out for you!