Recipe

Rhubarb and Apricot Bread Pudding

A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. For other variations, try strawberry, cherry or blueberry jam. Drizzle with Devon custard for a smooth, creamy finish.

Preparation Time: 15 minutes

Cooking Time: 40 to 50 minutes

Serves:

Ingredients

Chopped (1/2-inch/1 cm pieces) Ontario Greenhouse Rhubarb

3 cups (750 mL) 

Apricot jam

3/4 cup (175 mL)

Eggs

3

Granulated sugar

2/3 cup (150 mL)

2% milk

2 cups (500 mL)

Vanilla

1 tsp (5 mL) 

Cubed day-old French or Italian bread (3/4-inch/2 cm cubes)

5 cups (1.25 L) 

Sliced almonds

1/4 cup (50 mL)

Topping:

 

1 can Devon custard, optional

14 oz (398 mL) 

2% milk

3 Tbsp (45 mL) 

Directions

  1. In bowl, mix together rhubarb and jam; set aside. In large bowl, whisk eggs with sugar; whisk in milk and vanilla. Stir in bread cubes. Stir in rhubarb mixture. Pour into lightly greased 9-inch (23 cm) square baking pan. Sprinkle with almonds.
  2. Place pan in slightly larger pan; pour boiling water into large pan to come two-thirds up side of smaller pan. Bake in 350 ºF (180 ºC) oven for 45 to 50 minutes or until puffed and golden on top.
  3. Topping: In small bowl, stir together custard and milk. Drizzle about 3 Tbsp (45 mL) over each serving. Serve hot or cold.

Note: Bread cubes should be slightly dried out. Lay out in single layer on baking sheet to dry slightly.


© – Source: Foodland Ontario, 2009.

Nutrition Information per serving: 

Calories: 292 kcal

Protein: 8 g

Fat: 6 g

Carbohydrate: 55 g

Fibre: 2 g

Sodium: 259 mg

Calcium: 183 mg

Iron: 2 mg


Last Update – July 18, 2017

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