Classic Rhubarb Bread Pudding

Follow our step-by-step guide on how to make Classic Rhubarb Bread Pudding.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). Grab an 8x8-inch baking dish and give it a good greasing to prevent any sticking later on.

2. Step 2

   In a saucepan over medium heat, combine the sweetened condensed milk, boiling water, and butter. Stir gently until the butter melts into the mixture, creating a creamy base.

3. Step 3

   In a large bowl, toss in the cubed day-old bread. Pour the warm milk mixture over the bread cubes, allowing them to soak up all that deliciousness. Resist the urge to stir; let them sit and absorb the liquid for a few moments.

4. Step 4

   In another bowl, beat together the eggs and sugar until frothy. Add in the ground cinnamon and vanilla extract, mixing well. Then, fold in the chopped rhubarb, ensuring it's evenly distributed throughout the mixture.

5. Step 5

   Gently combine the rhubarb mixture with the soaked bread, being careful not to break up the bread too much. Once combined, scrape the mixture into your prepared baking dish, spreading it out evenly.

6. Step 6

   For a little extra moisture, line a roasting pan with a damp kitchen towel. Place your filled baking dish on top of the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish.

7. Step 7

   Now, it's time to bake! Slide the roasting pan into your preheated oven and let it bake for about an hour, or until a toothpick inserted into the center comes out clean. The aroma will be irresistible!