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Home » Desserts, Farm to Kitchen

Rhubarb Maple Toasted Bread Pudding

By Helen Brody (May 20, 2012)

As this dessert was brought to the table, a  guest said,  “My husband does not eat rhubarb.” Well being the gentleman he was, he accepted a serving. Then asked for seconds.  It’s the New Hampshire maple syrup that is the kicker.

To give credit where credit is due, this recipe is adapted from the Lanesboro, Minnesota Annual Rhubarb Festival . In 2008, the Minnesota State Legislature recognized Lanesboro as the Rhubarb Capital of Minnesota.


4 slices sturdy white bread broken into 1″ pieces or 2 cups French bread cut into 1″ pieces
3/4 cup whole milk (for added richness include 2 tablespoons of heavy cream)
3 tablespoons butter
2 eggs
1/4 cup New Hampshire maple syrup
1/4 cup sugar (plus one tablespoon for the topping)
1 pinch salt
1 cup rhubarb, about 4 stalks cut into 1/2-inch pieces.

Preheat oven to 325 degrees. Butter a 1-quart casserole dish and add the bread cubes. Microwave whole milk with optional cream and butter until butter melts. Pour milk mixture over the bread and let set for 15 minutes for bread to fully absorb milk. In a medium bowl whisk the eggs together well and stir in the maple syrup, sugar, and salt. Stir in rhubarb and pour mixture over the bread and milk. Gently stir to be certain the rhubarb is well distributed. Sprinkle one tablespoon of sugar over the top and bake for 40-50 minutes. Pudding should be firm and the top crust crisp. Serve warm or room temperature.

Yield: Four servings

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