Description
Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 cups boiling water
- ¼ cup butter
- 8 cups cubed day-old bread
- 5 eggs
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 cups chopped rhubarb
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Stir together the condensed milk
- boiling water
- and butter in a saucepan over medium heat
- and heat until the butter has melted. Place the bread cubes in a large bowl
- and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
- Beat eggs and sugar together in a bowl until frothy
- and add the cinnamon and vanilla extract. Beat the mixture again
- and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread
- and scrape the mixture into the prepared baking dish.
- Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel
- inside roasting pan
- and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean
- about 1 hour.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12