Bread Pudding with Rhubarb Sauce
Community meeting training dinner, 4/23/12
Bread pudding is incredibly easy to make, and the results are delicious. It’s also a great way to use up old, stale bread. You can use wheat bread here for a little extra nutrition in your dessert.
- 2 cups 2% or whole milk
- ½ cup brown sugar
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread, torn into small pieces (use any leftover stale bread you have)
Preheat oven to 350 degrees. Grease a 1 ½ or 2 quart sized baking dish or casserole.
In a large bowl, whisk together all ingredients except for the bread. Place the bread in the casserole in an even layer. Pour the milk mixture over the bread. Press the bread gently to help it absorb the liquid, then allow to sit for 10-20 minutes.
Bake for 45-50 minutes, until no longer liquid in the middle. Serve warm.
Use this sauce with the bread pudding, or use it to top yogurt, ice cream, or anything else you’d like.
- 4 cups rhubarb,* chopped into ½ – 1 inch pieces
- ½ cup plus 2 tablespoons water, divided use
- ½ cup sugar (more if needed)
- 1 teaspoon cornstarch
In a large pot, combine rhubarb, ½ cup water, and sugar. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until rhubarb is completely tender and falling apart. Taste the sauce, and add more sugar if it’s too tart.
In small bowl, combine cornstarch with remaining 2 tablespoons water. Stir well, breaking up any cornstarch clumps. Add the cornstarch mixture to the rhubarb and return to a boil for 1 minute, stirring. The sauce will thicken.
Remove from heat. Allow to cool at least slightly before serving.
Note: if you want a smooth-textured sauce, you can blend the finished sauce with a blender, immersion blender, or food processor. Always be careful when blending hot liquids, since they can splash and burn you.
*Rhubarb is a perennial that will keep producing tasty stalks year after year in your garden.