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Rhubarb Bread Pudding

From Our Kitchen

Preheat oven to 325ºF.


8 cups challah bread, lightly toasted
3 cups rhubarb, thinly sliced
4 eggs
2 egg yolks
¾ + cup sugar
2½ cups milk
2½ cups light cream
¼ cup honey
1 tsp. vanilla
1½ tsp. orange zest
2 Tbsp. dried lavender, crushed


In a large bowl, mix eggs, sugar, milk, cream, honey, vanilla, orange zest, and lavender. Place toasted bread in a bowl and let soak for 20-30 minutes, stirring occasionally.

Mix rhubarb into bowl. Lightly spray a 9”x13” baking dish. Pour mixture into pan. Cover with foil and bake for 25 minutes. Remove foil and bake another 12-20 minutes until golden brown (the inside should still be slightly wet). Let sit for 20-30 minutes before serving.