Simple Rhubarb Bread Pudding with Orange Custard

Spring is when my garden goes a little wild, and rhubarb is always the first thing ready to harvest. I get so much of it that I’m constantly looking for new ways to use it up. Don’t get me wrong—I love a good rhubarb pie, but sometimes I want something different.

That’s where bread pudding comes in. It’s one of those recipes that feels fancy but is actually super easy to put together. You can use day-old bread, which means less food waste, and the custard does all the work of making everything taste amazing. Plus, the orange zest in the custard gives it a little brightness that goes perfectly with the tart rhubarb.

This is the kind of dessert I make when I want to impress someone without spending all afternoon in the kitchen. Serve it warm with a drizzle of that orange custard, and people will think you worked way harder than you actually did.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this bread pudding, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of the stalks can range from deep red to light pink or even greenish, and while the red stalks look prettier, the color doesn’t actually affect the flavor much. When picking out rhubarb, look for firm, crisp stalks without any soft spots or wilting, and remember that thinner stalks tend to be more tender than thick ones. If fresh rhubarb isn’t available, you can use frozen rhubarb – just thaw it first and drain off any excess liquid before using it in your recipe.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: Fresh rhubarb can be hard to find depending on the season. Frozen rhubarb works just as well – no need to thaw it first, just add it directly to the recipe.
• Bread: Any bread works here – day-old French bread, brioche, challah, or even plain white sandwich bread. Stale bread actually works better since it soaks up the custard nicely.
• Cream: If you don’t have cream, you can use all milk instead (so 2 cups total milk). The pudding will be slightly less rich but still tasty.
• Rhubarb compote: No compote on hand? You can make a quick version by cooking chopped rhubarb with a tablespoon of sugar until it breaks down, or substitute with strawberry jam for a sweeter twist.
• Orange zest: Lemon zest works great as a substitute and gives a similar bright citrus note. You could also use 1/4 teaspoon of orange extract if that’s what you have.
• Nutmeg: Cinnamon or a pinch of cardamom can step in for nutmeg if needed, though the flavor profile will be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake with bread pudding is skipping the 20-minute soaking time, which leaves you with dry bread cubes floating in custard instead of a creamy, cohesive dessert – if you have extra time, letting it sit for up to an hour makes an even better pudding.

Rhubarb releases a lot of liquid as it bakes, so make sure to drain any excess juice after roasting it in step 1, otherwise your pudding will turn out watery and won’t set properly.

Another common error is overbaking, which dries out the custard – your pudding is done when the center still has a slight jiggle but the edges are set, and remember that it will continue to firm up as it cools.

For the smoothest orange custard, add the zest at the very end and avoid boiling it, since high heat can make the custard grainy and bitter.

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What to Serve With Rhubarb Bread Pudding?

This bread pudding is pretty rich and sweet on its own, so I like to keep things simple on the side. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is always a good call if you want to make it extra indulgent. For a nice contrast, try serving it alongside fresh berries like strawberries or raspberries, which cut through the richness and complement the tart rhubarb flavor. If you’re serving this for brunch, it pairs beautifully with a strong cup of coffee or hot tea, and maybe some crispy bacon on the side for a sweet and savory combo.

Storage Instructions

Store: Keep your rhubarb bread pudding covered in the fridge for up to 3 days. I like to store the orange custard separately in its own container so you can drizzle it fresh over each serving. Both will stay good in airtight containers in the refrigerator.

Reheat: Warm individual portions in the microwave for about 30-45 seconds, or reheat the whole dish covered with foil in a 300°F oven for about 15 minutes. The custard is best served at room temperature or slightly warm, so just take it out of the fridge about 10 minutes before serving.

Make Ahead: You can assemble the bread pudding a day in advance and keep it covered in the fridge before baking. The custard can also be made ahead and stored separately. Just bake the pudding when you’re ready to serve for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 100-115 g

Ingredients

For the bread pudding:

• 2.5 cups bread (cut into 1-inch cubes)
• 1.75 cups milk
• 0.75 cup cream
• 2 tbsp sugar
• 1.5 oz butter (I like Kerrygold unsalted butter for this)
• 1 large egg (room temperature, about 70°F)
• 0.25 tsp nutmeg
• 0.25 tsp ground cinnamon

For the rhubarb:

• 1.5 stalk rhubarb (finely sliced into 1/4-inch pieces)
• 3 tbsp rhubarb compote

For the orange custard:

• 0.75 yield custard
• 0.75 tsp orange zest (freshly grated for best aroma)

Step 1: Prepare Mise en Place and Toast Bread

• 2.5 cups bread

Cut the bread into 1-inch cubes and spread them on a baking sheet.

Toast in a 350°F oven for 8-10 minutes, stirring halfway through, until the edges are golden but the centers remain slightly soft.

This removes excess moisture and adds structure to the pudding so it won’t become mushy.

While the bread toasts, finely slice the rhubarb into 1/4-inch pieces and measure out all remaining ingredients, ensuring the egg is at room temperature for a smooth custard.

Step 2: Create the Custard Base

• 1 large egg
• 1.75 cups milk
• 0.75 cup cream
• 2 tbsp sugar
• 0.25 tsp nutmeg
• 0.25 tsp ground cinnamon

In a medium bowl, whisk together the room-temperature egg, milk, cream, and sugar until well combined.

Add the nutmeg and cinnamon, whisking to distribute the spices evenly throughout the mixture.

The custard should be smooth and homogeneous—if you see any egg streaks, whisk a bit longer.

I like to strain the custard through a fine-mesh sieve to remove any lumps, which ensures an incredibly silky texture in the finished pudding.

Step 3: Assemble the Pudding in the Baking Dish

• toasted bread cubes from Step 1
• 1.5 oz butter
• 1.5 stalk rhubarb

Butter a 9×13 inch baking dish (or similar size) with the 1.5 oz butter, using about half of it to coat the bottom and sides.

Layer half of the toasted bread cubes on the bottom, then scatter the sliced rhubarb evenly over the bread.

Top with the remaining bread cubes, creating an even layer.

Drizzle the remaining butter over the top of the bread.

This layering approach ensures the rhubarb distributes its tartness throughout the pudding rather than settling to one spot.

Step 4: Pour Custard and Let Soak

• custard mixture from Step 2
• assembled pudding from Step 3

Pour the custard mixture from Step 2 evenly over the bread and rhubarb, making sure to cover all the bread pieces.

Let the assembled pudding sit at room temperature for 20 minutes—this allows the bread to absorb the custard gradually and ensures even moisture distribution.

The bread should feel slightly moist to the touch but not swimming in liquid.

Step 5: Bake the Bread Pudding

• assembled soaked pudding from Step 4

Place the soaked pudding in a preheated 350°F oven and bake for 30-35 minutes, until the custard is set but the center still has a slight jiggle when you gently shake the dish—this residual carryover heat will set it completely.

The top should be golden brown in spots.

Remove from the oven and let rest for 5 minutes while you finish the custard sauce.

I find that a bread pudding that’s slightly underdone continues to cook as it cools and stays creamy, whereas overbaking makes it dry.

Step 6: Prepare Orange Custard Sauce

• 0.75 yield custard
• 0.75 tsp orange zest
• 3 tbsp rhubarb compote

While the pudding bakes, prepare the custard sauce according to its instructions (the recipe indicates 0.75 yield custard).

Once prepared, stir in the 0.75 tsp freshly grated orange zest and the 3 tbsp rhubarb compote, folding gently to combine.

The rhubarb compote adds tartness and visual appeal, while the orange zest brightens the sauce with citrus aromatics.

Taste and adjust sweetness if needed.

Step 7: Serve

• baked pudding from Step 5
• orange custard sauce from Step 6

Spoon warm bread pudding into individual bowls or plates and drizzle generously with the orange custard sauce.

Serve immediately while the pudding is still warm and the custard sauce is pourable.

The contrast between the warm, custardy bread pudding and the bright orange custard creates an elegant dessert.

Simple Rhubarb Bread Pudding with Orange Custard

Delicious Simple Rhubarb Bread Pudding with Orange Custard recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 850 kcal

Ingredients

  

For the bread pudding::

• 2.5 cups bread (cut into 1-inch cubes)
• 1.75 cups milk
• 0.75 cup cream
• 2 tbsp sugar
• 1.5 oz butter (I like Kerrygold unsalted butter for this)
• 1 large egg (room temperature, about 70°F)
• 0.25 tsp nutmeg
• 0.25 tsp ground cinnamon

For the rhubarb::

• 1.5 stalk rhubarb (finely sliced into 1/4-inch pieces)
• 3 tbsp rhubarb compote

For the orange custard::

• 0.75 yield custard
• 0.75 tsp orange zest (freshly grated for best aroma)

Instructions

 

• Cut the bread into 1-inch cubes and spread them on a baking sheet. Toast in a 350°F oven for 8-10 minutes, stirring halfway through, until the edges are golden but the centers remain slightly soft. This removes excess moisture and adds structure to the pudding so it won't become mushy. While the bread toasts, finely slice the rhubarb into 1/4-inch pieces and measure out all remaining ingredients, ensuring the egg is at room temperature for a smooth custard.
• In a medium bowl, whisk together the room-temperature egg, milk, cream, and sugar until well combined. Add the nutmeg and cinnamon, whisking to distribute the spices evenly throughout the mixture. The custard should be smooth and homogeneous—if you see any egg streaks, whisk a bit longer. I like to strain the custard through a fine-mesh sieve to remove any lumps, which ensures an incredibly silky texture in the finished pudding.
• Butter a 9x13 inch baking dish (or similar size) with the 1.5 oz butter, using about half of it to coat the bottom and sides. Layer half of the toasted bread cubes on the bottom, then scatter the sliced rhubarb evenly over the bread. Top with the remaining bread cubes, creating an even layer. Drizzle the remaining butter over the top of the bread. This layering approach ensures the rhubarb distributes its tartness throughout the pudding rather than settling to one spot.
• Pour the custard mixture from Step 2 evenly over the bread and rhubarb, making sure to cover all the bread pieces. Let the assembled pudding sit at room temperature for 20 minutes—this allows the bread to absorb the custard gradually and ensures even moisture distribution. The bread should feel slightly moist to the touch but not swimming in liquid.
• Place the soaked pudding in a preheated 350°F oven and bake for 30-35 minutes, until the custard is set but the center still has a slight jiggle when you gently shake the dish—this residual carryover heat will set it completely. The top should be golden brown in spots. Remove from the oven and let rest for 5 minutes while you finish the custard sauce. I find that a bread pudding that's slightly underdone continues to cook as it cools and stays creamy, whereas overbaking makes it dry.
• While the pudding bakes, prepare the custard sauce according to its instructions (the recipe indicates 0.75 yield custard). Once prepared, stir in the 0.75 tsp freshly grated orange zest and the 3 tbsp rhubarb compote, folding gently to combine. The rhubarb compote adds tartness and visual appeal, while the orange zest brightens the sauce with citrus aromatics. Taste and adjust sweetness if needed.
• Spoon warm bread pudding into individual bowls or plates and drizzle generously with the orange custard sauce. Serve immediately while the pudding is still warm and the custard sauce is pourable. The contrast between the warm, custardy bread pudding and the bright orange custard creates an elegant dessert.