{"id":18631,"date":"2021-05-12T07:21:56","date_gmt":"2021-05-12T13:21:56","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=18631"},"modified":"2022-05-01T13:02:49","modified_gmt":"2022-05-01T19:02:49","slug":"rhubarb-bread-pudding","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/rhubarb-bread-pudding\/","title":{"rendered":"Rhubarb Bread Pudding with Creme Anglaise"},"content":{"rendered":"

Rhubarb Bread Pudding is a simple old-fashioned traditional German dessert that is a great way to use leftover bread. The best breakfast or sweet main to feed a crowd on a budget. <\/span>Jump to Recipe<\/a><\/p>\n

\"rhubarb<\/p>\n

This recipe for Rhubarb Bread Pudding is an old-fashioned German rhubarb dessert which I learned to make when I was a child. <\/span><\/p>\n

In Germany there tends to be a lot of leftover bread always, so bread puddings and bread and butter puddings were on the menu very often. Such a simple, cheap and delicious way to feed a whole family on a budget without anyone complaining. <\/span><\/p>\n

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The rhubarb pudding is made with day-old bread or white toast and a vanilla and lemon-scented egg custard mixture. <\/span><\/p>\n

Some recipes add whipped egg whites to give the rhubarb pudding a fluffy, souffle-like texture but we skip this for simplicity\u2019s sake. <\/span><\/p>\n

The rhubarb bread pudding would be excellent with a scoop of rhubarb ice cream<\/a>, rhubarb-strawberry ice cream<\/a> or a homemade vanilla sauce or creme anglaise. <\/span><\/p>\n

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Can bread pudding sit overnight before cooking?<\/b><\/h2>\n

Yes. This Rhubarb Bread pudding may be made a day ahead of time, then refrigerated overnight and baked before serving. Alternatively, you can bake it ahead and keep it in the refrigerator for one day then reheat it in the oven.<\/span><\/p>\n

However, if you make this ahead of time, I recommend toasting the bread. It adds flavor but most importantly gives it body to stand up to the liquid overnight. Nobody liked mushy bread pudding.<\/span><\/p>\n

How do you fix dry bread pudding?<\/b><\/h2>\n

To fix an overly dry bread pudding, simply add a sauce when serving. For this rhubarb bread pudding, I recommend a custard sauce, or a cream or toffee sauce. Even Salted Caramel would work well here. <\/span><\/p>\n

Pour the sauce or cream over the dish just before serving. Another alternative to revive dry bread pudding is to serve it with a scoop of vanilla ice cream.<\/span><\/p>\n

\"old-fashioned<\/p>\n

Storing and reheating: <\/b><\/h2>\n

You can freeze leftover bread pudding and thaw it. To thaw, place the bread pudding in the fridge until thawed through,<\/span><\/p>\n

For reheating, choose either the microwave or the oven.<\/span><\/p>\n

For the microwave, heat it up in intervals of 10-20 seconds at a time until warm.<\/span><\/p>\n

For reheating the rhubarb bread and butter pudding in the oven, pop it into the oven at 350 degrees for about 10 minutes. <\/span><\/p>\n

\"a<\/p>\n

What goes well with bread pudding? <\/span><\/h1>\n

This tasted great as is with a dusting of icing sugar. If you want, serve this rhubarb bread pudding with a quick creme Anglaise or vanilla sauce<\/span><\/p>\n

Here is a quick vanilla sauce recipe<\/span><\/h3>\n

1\/2 cup whole milk<\/span><\/p>\n

1\/2 cup whipping cream<\/span><\/p>\n

 1 pinch salt <\/span><\/p>\n

2  tsp  vanilla bean paste or 1 vanilla bean, scraped out<\/span><\/p>\n

3 large egg yolks<\/span><\/p>\n

3 Tbsp white sugar<\/span><\/p>\n

Combine the milk, cream, salt, and vanilla in a heavy saucepan over medium heat and bring the mixture to a simmer. Remove the pot from the heat.<\/span><\/p>\n

Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to the saucepan. Stir over low heat until custard thickens and leaves a path on the back of the spoon when the finger is drawn across it. This should take about 5 minutes. Make sure not to boil the sauce.  <\/span><\/p>\n

\"homemade<\/p>\n

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Tips: <\/span><\/h2>\n