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Cozy Rhubarb Bread Pudding Recipe with Easy Warm Whiskey Sauce

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A comforting bread pudding featuring tart rhubarb and a silky warm whiskey sauce, perfect for cozy nights and easy to make with simple ingredients.

Ingredients

Scale
  • 6 cups sturdy bread cubes (about 10 ounces / 280 grams), day-old French bread or brioche
  • 2 cups chopped fresh rhubarb (about 10 ounces / 280 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 large eggs, room temperature
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted (plus extra for greasing)
  • A pinch of salt
  • For the warm whiskey sauce:
  • 4 tablespoons unsalted butter
  • 1/2 cup packed brown sugar (100 grams)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup whiskey (60 ml), preferably smooth bourbon
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Chop 2 cups of rhubarb into roughly 1/2-inch pieces. Toss with 1/2 cup granulated sugar (100 grams) in a medium bowl and let sit for 15 minutes to macerate.
  2. Cut 6 cups (10 ounces / 280 grams) of sturdy bread into 1-inch cubes. Toast lightly in a 350°F (175°C) oven for 5-7 minutes if bread is very fresh.
  3. In a large bowl, whisk together 4 large eggs, 3/4 cup granulated sugar (150 grams), 2 cups whole milk (480 ml), 1/2 cup heavy cream (120 ml), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt until smooth and frothy.
  4. Fold the sugared rhubarb and its juices into the toasted bread cubes. Pour the custard over the mixture and fold carefully to coat all bread. Let sit for 15-20 minutes, pressing down occasionally.
  5. Butter a 9×13-inch (23×33 cm) baking dish generously. Pour the soaked bread and rhubarb mixture into the dish and drizzle 2 tablespoons melted butter on top.
  6. Bake uncovered at 350°F (175°C) for 45-50 minutes until custard is set and top is golden brown. Test doneness with a knife inserted in the center.
  7. While baking, melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in 1/2 cup packed brown sugar (100 grams) until dissolved.
  8. Slowly whisk in 1/2 cup heavy cream (120 ml), then add 1/4 cup whiskey (60 ml), 1/2 teaspoon vanilla extract, and a pinch of salt. Simmer gently for 5-7 minutes until sauce thickens slightly.
  9. Let bread pudding cool for 5 minutes after baking. Serve warm with generous drizzles of warm whiskey sauce.

Notes

Toast bread to prevent sogginess. Let custard soak into bread for 15-20 minutes for best texture. Temper whiskey slowly into warm cream to avoid separation. Use fresh rhubarb for best texture; frozen rhubarb should be thawed and drained well. The whiskey sauce can be made ahead and reheated gently.

Nutrition

Keywords: rhubarb bread pudding, whiskey sauce, comfort dessert, easy bread pudding, cozy dessert, rhubarb recipe, warm whiskey sauce

Find it online: https://goldensimmer.com/cozy-rhubarb-bread-pudding-recipe-with-easy-warm-whiskey-sauce/