- 1 loaf of white or whole wheat bread, torn into pieces
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 eggs, beaten
- 1 cup milk
- Zest and juice of 1 orange
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
2. In a large bowl, combine the torn bread with the chopped rhubarb.
3. Sprinkle the granulated sugar over the top of the bread mixture and mix well.
4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, salt, melted butter, beaten eggs, milk, orange zest and juice, and vanilla extract until smooth.
5. Pour the egg mixture over the bread and rhubarb mixture and mix well.
6. Transfer the mixture to the prepared baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 15-20 minutes or until golden brown and the pudding is set.
9. Let the bread pudding cool for a few minutes before serving.
Enjoy your delicious rhubarb bread pudding! This dessert is perfect for any occasion, especially during the summer season when fresh rhubarb is readily available. It's also a great way to use up any leftover bread you have in the fridge.