Best Rhubarb Bread Pudding With Maple Syrup Recipes

CONTEST-WINNING RHUBARB PUDDING

Steps:

• Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

OLD FASHIONED RHUBARB BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
• Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
• Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.

CREAMY MAPLE BREAD PUDDING

Steps:

• Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
• Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
• Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.

FRESH RHUBARB BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
• Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

RHUBARB BREAD PUDDING

Steps:

• Put bread cubes in a greased 2 quart casserole.
• Melt butter with milk in a saucepan.
• Pour over bread and let sit 15 minutes.
• Mix together the eggs, sugar, salt and cinnamon.
• Stir in rhubarb.
• Stir into bread mixture.
• Top with raw sugar and pecans.
• Bake at 350 55-60 minutes until set.
• Serve warm.