Oh, bread pudding. Is there anything more comforting? I mean, seriously. It’s like a warm hug in dessert form. And this, my friends, this isn’t just *any* bread pudding. We’re talking about a *rhubarb bread pudding with creme anglaise*. Yeah, I know, fancy pants, right? But trust me, it’s surprisingly easy – and the combo of that tart rhubarb with the rich, creamy custard? Forget about it! It’s a total game-changer.
I remember the first time I had bread pudding. I was maybe, oh, 8 years old? My grandma made it with leftover croissants (she was fancy like that even back then!), and I was hooked. This rhubarb version brings back all those cozy memories, but with a fun, grown-up twist. It’s the perfect thing to whip up when you need a little something special…or just a really good reason to turn on the oven!
Why You'll Love This Rhubarb Bread Pudding with Creme Anglaise
Okay, so why *this* rhubarb bread pudding? Well, let me tell you:
- It's unbelievably comforting – like a warm blanket on a chilly evening.
- The flavor is outta sight! That tart rhubarb cuts through the richness of the custard *perfectly*.
- It's surprisingly impressive, you know? Like, “Wow, you made *that*?” kind of impressive.
- Got rhubarb coming out of your ears? This is the *perfect* way to use it up!
A Twist on Classic Bread Pudding
Bread pudding’s been around forever, right? It’s a classic for a reason! But adding rhubarb? That’s where the magic happens. It takes that cozy, familiar flavor and gives it this bright, zingy kick that just makes you wanna do a little happy dance. Seriously, it’s *that* good.
Ingredients for Rhubarb Bread Pudding with Creme Anglaise
Alright, let’s gather our goodies! For the bread pudding itself, you’ll need:
- 8 cups cubed brioche or challah bread. (Day-old is best!)
- 2 cups diced rhubarb. (Fresh or frozen, we’ll chat about that later!)
- 4 large eggs.
- 2 cups whole milk.
- 1 cup heavy cream.
- 3/4 cup granulated sugar.
- 2 tsp vanilla extract.
- 1/2 tsp ground cinnamon.
- 1/4 tsp salt.
And for that dreamy creme anglaise? Here’s what you need:
- 2 cups whole milk.
- 6 large egg yolks.
- 1/2 cup granulated sugar.
- 1 tsp vanilla extract.
Easy peasy, right? Let’s get cookin’!
How to Make Rhubarb Bread Pudding with Creme Anglaise: Step-by-Step
Okay, friends, time to get down to business! Don’t worry, it’s easier than it looks. Just follow along, and we’ll have a gorgeous rhubarb bread pudding in no time!
Preparing the Rhubarb Bread Pudding
First things first: let’s get that oven preheating to 350°F (175°C). You’ll also want to grease a 9×13 inch baking dish. I usually just use butter, but you can use cooking spray if you prefer. Now, in a big ol’ bowl, whisk together your eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt. Get it nice and combined! Next, toss in your bread cubes and diced rhubarb. Make sure that bread gets *soaked* in all that eggy goodness! Let it sit for about 15 minutes – this is important! It lets the bread really absorb the liquid, so you don’t end up with a dry pudding. Pour the whole shebang into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 45 minutes, or until it’s golden brown and set. You’ll know it’s ready when a knife inserted in the center comes out mostly clean.
Making the Creme Anglaise
While that rhubarb bread pudding is baking away, let’s whip up the creme anglaise. In a saucepan, heat your milk over medium heat until it’s steaming, but *don’t* let it boil! In a separate bowl, whisk together your egg yolks and sugar until they’re pale and slightly thickened. Now comes the tricky part: tempering the eggs. Slowly, *slowly*, drizzle the hot milk into the egg yolk mixture, whisking like crazy the whole time. This keeps the eggs from scrambling – nobody wants eggy custard! Pour the whole mixture back into the saucepan and cook over *low* heat, stirring constantly, until it’s thick enough to coat the back of a spoon. Seriously, don’t crank up the heat! Low and slow is the key here. It should be thick enough that if you run your finger across the back of the spoon, the line stays put. Take it off the heat and stir in your vanilla extract. Last but not least, strain the creme anglaise through a fine-mesh sieve to get rid of any little lumps. Smooth as silk, baby!
Tips for the Best Rhubarb Bread Pudding with Creme Anglaise
Want to take your rhubarb bread pudding to the next level? Here are a few of my favorite tricks!
- **Bread is key!** Brioche and challah are my go-tos ’cause they’re rich and soak up the custard like a dream.
- **Don’t be shy with the rhubarb!** I like to chop it into bite-sized pieces, but you can slice it if you prefer.
- **Creme Anglaise SOS:** Low and slow is the name of the game! Keep that heat *low* and stir *constantly* to avoid curdling. Trust me on this one!
- **Serving suggestion?** Warm with a generous drizzle of creme anglaise, of course! A sprinkle of cinnamon is always a good idea, too.
Variations on Rhubarb Bread Pudding
Okay, so you’ve nailed the basic rhubarb bread pudding? Awesome! Now, let’s get a little crazy, shall we? How about swapping out some of the rhubarb for raspberries or strawberries? Ooh, or adding a handful of chopped pecans or walnuts for some crunch? My favorite? A drizzle of melted white chocolate over the top. Trust me, it’s divine!
FAQ About Rhubarb Bread Pudding
Got questions? I got answers! Here are a few things folks often wonder about when making this dreamy rhubarb bread pudding.
Can I make rhubarb bread pudding ahead of time?
Totally! In fact, I think it’s even better the next day. Just assemble it, cover it tightly, and pop it in the fridge. Then, bake it off when you’re ready. Easy peasy!
Can I use frozen rhubarb?
You betcha! No need to thaw it first, just toss it in frozen. Just be aware that it might release a little more liquid, so maybe bake it for a few extra minutes.
How do I store leftover rhubarb bread pudding?
If you have any leftovers (which is a big “if” in my house!), just cover it tightly and store it in the fridge. It’ll keep for about 3 days. You can reheat it in the microwave or oven – just be careful not to dry it out!
Nutritional Information
Okay, so I’m not a nutritionist, but I know you’re probably wondering about the nutritional info on this rhubarb bread pudding. Just keep in mind that it can vary a *lot* depending on the exact ingredients you use (like, brand of milk, type of bread, etc.). So, I can’t give you exact numbers, but just know it’s a treat. A delicious, rhubarb-y, custardy treat!
Enjoy Your Rhubarb Bread Pudding!
Alright, that’s it! Go forth and bake! And hey, if you try this rhubarb bread pudding, be sure to let me know what you think in the comments! Snap a pic and share it – I wanna see your creations!
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