My Ultimate Rhubarb & Custard Bread & Butter Pudding!

Oh, my sweet friends, if there’s one dessert that embodies pure, unadulterated comfort and a touch of nostalgic magic, it’s a beautifully made bread and butter pudding. But today at WiseRecipes, we’re elevating that classic to new heights with an utterly irresistible twist: Rhubarb & Custard Bread & Butter Pudding! Seriously, prepare your taste buds for a symphony of flavors – the delightful tang of tender rhubarb perfectly balanced by a rich, velvety vanilla custard, all soaking into buttery, soft bread. It’s warm, it’s creamy, it’s got just the right amount of tartness, and it’s basically a hug in a baking dish.

I’ve always adored the classic combination of rhubarb and custard, and finding a way to incorporate it into a bread and butter pudding felt like discovering a secret treasure. This isn’t just a dessert; it’s a show-stopper that feels incredibly special, yet it’s surprisingly simple to pull together. Whether you’re planning a comforting treat for your family on a chilly evening, or looking for that perfect special occasion dessert that will have everyone asking for seconds (and the recipe!), this Rhubarb & Custard Bread & Butter Pudding is your answer. In just about an hour of active time (plus a little soaking), you’ll have a golden, puffed-up masterpiece ready to serve. Trust me, this one is destined to become a cherished favorite!

Why This Rhubarb & Custard Pudding Will Become Your New Comfort Food Obsession

This isn’t just another dessert; it’s a delightful blend of classic flavors and comforting textures. Here’s why I’m absolutely smitten with it:

• The Perfect Flavor Harmony: The tartness of the rhubarb is the ideal counterpoint to the sweet, rich vanilla custard. It’s a classic pairing for a reason, and it shines brilliantly in this pudding!
• Golden, Crispy Top, Creamy Inside: We’re aiming for that irresistible contrast – a beautifully golden, slightly crisp top layer, giving way to a luxuriously creamy, custard-soaked interior. Pure texture heaven!
• Effortlessly Elegant Comfort: While it looks and tastes incredibly indulgent, this recipe is straightforward to prepare. It’s perfect for those times you want to serve something special without a fuss.
• Versatile & Forgiving: This pudding is wonderfully forgiving. Whether you use fresh bread, slightly stale slices, or even day-old croissants, it soaks up that delicious custard beautifully. Plus, you can easily adjust the sweetness to your liking.
• A Crowd-Pleasing Treat: Who can resist a warm, creamy pudding? This recipe serves a generous 8 people, making it ideal for family dinners, Sunday lunches, or any gathering where you want to share some sweet joy.

Your Shopping List for Pudding Perfection: Gather What You’ll Need

Creating this incredible Rhubarb & Custard Bread & Butter Pudding uses simple, heartwarming ingredients. Here’s what you’ll want to grab to get started!

Save

→ For the Sweet & Tart Rhubarb Compote

• 150g caster sugar: Divided, 50g for the rhubarb, 100g for the custard.
• 400g rhubarb: Trimmed and cut into 3-4cm pieces.
• 1 tbsp caster sugar: For dusting the pudding before its final bake.

→ For the Creamy Vanilla Custard

• 650ml milk: The base for our rich custard.
• 100ml whipping cream: Adds extra richness and velvety texture.
• 1 tsp vanilla extract: For that classic, comforting vanilla flavor.
• 4 tbsp custard powder: Our secret to a perfectly thick, smooth custard.
• 2 medium eggs: Helps to set the custard beautifully.
• 100g caster sugar: The remaining amount for sweetening the custard.

→ For the Buttery Bread Base

• 75g unsalted butter, at room temperature: For buttering the bread and greasing the dish.
• 10 slices thick-sliced white bread: Crusts trimmed, sliced into triangles. (See notes for other bread options!)

→ For the Finishing Touches

• 2 tsp icing sugar: For a beautiful, delicate dusting to serve.
• Extra whipping cream (optional): For serving a little extra indulgence on the side!

Let’s Bake! Crafting Your Dreamy Rhubarb & Custard Bread & Butter Pudding, Step-by-Step

This recipe flows beautifully, but for the best results, have your ingredients prepped. The soaking time is important for that truly creamy interior, so don’t rush it!

Part 1: Preparing the Rhubarb Compote & Rich Custard

1. Cook the Rhubarb: In a frying pan large enough to hold the rhubarb in a single layer, combine 100ml water and 50g caster sugar. Heat over a low heat, stirring, until the sugar has dissolved and the syrup begins to bubble gently. Add your 400g trimmed rhubarb pieces and simmer for 3 minutes, gently turning the pieces so they cook evenly. Remove from the heat and leave the rhubarb to soak in the syrup while you prepare the custard.
2. Heat Milk & Cream: In a small saucepan, combine 650ml milk, 100ml whipping cream, and 1 teaspoon vanilla extract. Heat this mixture until small bubbles just begin to appear around the edges of the surface – don’t let it boil!
3. Whisk Custard Base: Meanwhile, in a large heatproof bowl, whisk together the remaining 100g caster sugar, 4 tablespoons of custard powder, and 2 medium eggs until smooth and pale.
4. Make the Custard: Slowly pour the hot milk mixture into the egg mixture, whisking constantly as you do. This “tempers” the eggs, preventing them from scrambling. Keep whisking until everything is fully combined and smooth.

Save

Part 2: Assembling & Baking the Pudding

1. Prep Baking Dish & Bread: Lightly grease a deep, roughly 30 x 20cm (or 3-liter capacity) baking dish with a little of your unsalted butter. Take the rest of the 75g unsalted butter and spread it generously on one side of each of your 10 slices of bread. Trim the crusts, then cut the buttered bread into triangles.
2. Layer Pudding: Arrange half of the buttered bread slices (butter-side up!) and half of the cooked rhubarb (reserving all the rhubarb syrup in the pan!) in a single layer in your prepared baking dish. Repeat this process with the remaining bread and rhubarb, layering them artfully.
3. Pour Custard & Soak: Carefully pour the prepared vanilla custard mixture evenly over the bread and rhubarb in the baking dish. Make absolutely sure that all the bread is completely covered and soaked in the custard – this is key for a truly creamy pudding! Leave the pudding to soak for 20 minutes at room temperature. This soaking time allows the bread to absorb all that delicious custard.
4. Preheat Oven: While the pudding is soaking, preheat your oven to gas 3, 160°C, fan 140°C.
5. First Bake: Place the soaked pudding in the preheated oven and bake for 30 minutes. It should be beautifully puffed up and golden around the edges.
6. Second Bake for Crispness: After 30 minutes, remove the pudding from the oven and sprinkle over 1 tablespoon of caster sugar. Increase the oven temperature to gas 4, 180°C, fan 160°C. Return the pudding to the oven and bake for another 5 minutes, until the top is wonderfully golden and crisp.

Part 3: Finishing & Serving

1. Serve with a Flourish: Remove the golden, puffed-up pudding from the oven. Dust it generously with 2 teaspoons of icing sugar. Serve immediately, with a side of the reserved pink rhubarb syrup (from the pan where you cooked the rhubarb) and a dollop of extra cream, if you like. Enjoy every comforting spoonful!

WiseRecipes’ Golden Tips for Rhubarb & Custard Pudding Perfection

This comforting dessert is wonderfully straightforward, but a few key WiseRecipes tips will ensure your Rhubarb & Custard Bread & Butter Pudding is absolutely perfect every time!

• Cool the Rhubarb (Mostly): While you can add the rhubarb to the bread-custard layers when slightly warm, ensure the syrup is mostly cool. This prevents it from immediately cooking your custard!
• Whisk Custard Continuously: When pouring the hot milk mixture into the egg mixture, keep whisking! This prevents the eggs from scrambling and ensures a perfectly smooth custard.
• Don’t Skimp on Soaking Time: That 20 minutes of soaking is crucial! It allows the bread to fully absorb the custard, leading to that luscious, creamy interior. If your bread is less soft or a bit stale, I’d even recommend doubling the soaking time to 40 minutes for ultimate tenderness.
• Butter the Bread Well: Buttering the bread not only adds flavor but also helps create a slightly crisper texture on top when baked, contrasting beautifully with the creamy interior.
• No Fancy Bread Needed: While thick-sliced white bread works perfectly, don’t feel limited! Any old bread (even a day or two old) or even day-old croissants are fantastic in this recipe. Embrace what you have!

Creative Twists: Delicious Ways to Customize Your Rhubarb & Custard Pudding

This Rhubarb & Custard Bread & Butter Pudding is a timeless classic, but it’s also a fantastic canvas for your culinary creativity! Here are some ideas I love to play with:

• Orange or Lemon Zest: For an extra bright flavor, add the zest of half an orange or lemon to the custard mixture. The citrus pairs beautifully with rhubarb and vanilla.
• Spiced Rhubarb: Enhance the rhubarb compote with a pinch of ground ginger or cinnamon for an extra layer of warming spice.
• Add a Crunch: Sprinkle a handful of flaked almonds or chopped pistachios over the top of the pudding (with the 1 tbsp sugar) before the final bake for a lovely nutty crunch.
• Bohemian Bread Choice: If you have leftover croissants or brioche, they make an incredibly rich and decadent base for this pudding! Just be sure to butter them well.
• Fruity Swaps: If rhubarb isn’t in season, you could try this pudding with other tart fruits like berries (strawberries, raspberries) or even thinly sliced apples or pears. Adjust sugar to taste.

Keep It Comforting! Storing Your Rhubarb & Custard Bread & Butter Pudding

You’ll love how delicious this pudding is, even as leftovers!

• Refrigerator Storage: Once completely cooled, cover the baking dish tightly with plastic wrap or foil. You can store leftover Rhubarb & Custard Bread & Butter Pudding in the refrigerator for up to 3 days.
• Reheating Tips: To reheat, cover the dish loosely with foil and warm in a moderate oven (around 160°C / 325°F) for 15-20 minutes, or until heated through. You can also reheat individual portions gently in the microwave.
• Freezing? Not Recommended: While some bread puddings freeze well, the delicate texture of the custard and rhubarb in this specific recipe might become slightly watery or grainy upon thawing. It’s truly best enjoyed fresh or from the fridge within a few days.

FAQs: Your Top Rhubarb & Custard Pudding Questions, Answered!

Q: What is caster sugar? Can I use regular granulated sugar?
A: Caster sugar (or superfine sugar) is granulated sugar that’s more finely ground. This means it dissolves more quickly. You can absolutely use regular granulated sugar here; just make sure to whisk a little longer when combining it with the eggs to ensure it fully dissolves.

Q: Can I use different types of bread for this pudding?
A: Yes, definitely! While thick-sliced white bread is classic, day-old croissants, brioche, challah, or even slightly stale challah would be wonderful. If using less soft or stale bread, I recommend doubling the soaking time after adding the custard to ensure it becomes truly tender and creamy.

Q: How do I know when the pudding is fully cooked?
A: The pudding is fully cooked when it’s beautifully puffed up, golden and crisp on top, and a skewer or knife inserted into the center comes out clean (or with just a tiny bit of custard, indicating it’s set but still wobbly). The custard should be set, not liquid.

Q: Can I make the rhubarb compote ahead of time?
A: Yes, you absolutely can! You can cook the rhubarb compote a day or two in advance and store it in an airtight container in the refrigerator. This can save you a step on pudding-making day.

Q: My custard looks lumpy. What happened?
A: Lumpy custard usually occurs if the hot milk mixture is added too quickly to the egg mixture without constant whisking, causing the eggs to scramble. To fix it, you can sometimes strain the custard through a fine-mesh sieve before pouring it over the bread, but prevention (slow pouring + constant whisking) is best!

---

And there you have it, my friends—your guide to crafting the most delightful, comforting, and truly unforgettable Rhubarb & Custard Bread & Butter Pudding! This WiseRecipes creation is more than just a dessert; it’s a testament to how simple ingredients, when treated with a little love and smart steps, can come together to create something truly extraordinary. It’s a vibrant, exciting meal that you’ll genuinely look forward to eating, day after day.

I am genuinely so excited for you to try these and experience the delicious magic yourself. Please, please come back and let me know in the comments below what your favorite part of this comforting pudding was, or any fun twists you tried! Happy cooking from WiseRecipes!