Rhubarb Bread Pudding with Whiskey Sauce

Spring 2009 Recipe

Contributed by Edible Communities

This bread pudding recipe is delicious on its own but is absolutely scrumptious when accompanied by the buttery whiskey sauce. The contrast between the puckery tartness of the rhubarb and the sweetness of the pudding that envelopes it is heavenly. This is the perfect dish in which to showcase fresh local rhubarb, but can also be made year-round using frozen rhubarb. The bread pudding makes a great dessert, but you might want to try serving it warm for breakfast, drizzled with pure maple syrup.

Bread pudding:

  • 4 eggs
  • 1 cup whole milk
  • 1 cup half & half
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 5 cups day-old cinnamon bread (with or without raisins), cut into ½-inch cubes
  • 1 pound fresh rhubarb (about 6 hefty stalks, cut into ½-inch slices or 4 cups frozen rhubarb
  • 1/2 teaspoon ground cinnamon

Whiskey sauce (optional):

  • 1/4 cup butter
  • 1/4 cup sugar
  • 3 tablespoons half & half
  • 2 tablespoons whiskey
  • Pinch of salt

 1. Make the bread pudding: In a large bowl, whisk together the eggs, milk, cream, 1/4 cup of the sugar, the vanilla and salt. Stir the bread into the egg mixture, cover the dish, and refrigerate for at least 1/2-hour or up to 2 hours, pushing the bread down into the liquid from time to time.


2. Preheat the oven to 375° F. Butter an 8-inch-square baking dish. In a medium bowl, combine the rhubarb, the remaining 1/4 cup of sugar, and the cinnamon. Gently stir the rhubarb mixture into the bread mixture. Pour the mixture evenly into the prepared baking dish. Bake until golden brown and slightly puffed, about 55 to 65 minutes. Remove from the oven and cool on a rack for about 30 minutes.


3. Make the sauce (if using): In a small saucepan, melt the butter over medium heat. Whisk in the sugar, half & half, whiskey and salt. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, about 4 to 5 minutes. Remove from the heat.


4. To serve: Spoon the warm bread pudding into serving bowls and drizzle with warm whiskey sauce.

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