Rhubarb Bread Pudding

Rhubarb Bread Pudding Recipe

By Donna Weihofen, MS, RD

Enjoy spring rhubarb in a wide variety of baked items, such as this bread pudding recipe.  Then, freeze as much leftover fresh rhubarb as you can to enjoy until next spring.



Vegetable cooking spray
2 cups fat-free milk
2 large eggs
1⅔ cups sugar
2 teaspoons vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 slices dry whole-grain bread, cubed
5 cups diced rhubarb, fresh or frozen (thawed)


  1. Preheat oven to 350ºF.
  2. Coat a 2-quart baking dish with cooking spray. In a large bowl, combine milk, eggs, sugar, vanilla extract, nutmeg and cinnamon. Beat well. Stir in bread and rhubarb. Pour into the prepared baking dish.
  3. Bake, uncovered, for 60 to 75 minutes, or until a knife inserted in the middle comes out clean. Using a spatula, press down on the bread a few times during the baking process.


  • Substitute ½ cup liquid egg substitute for the 2 large eggs.
  • To reduce the calories, substitute ⅔ cup spoonable sugar replacement for ⅔ cup of regular sugar (retain the remaining 1 cup regular sugar).

Nutrition Information

Serving size: ⅔ cup

Calories 190; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 35mg; Sodium: 120mg; Total Carbohydrate: 40g; Dietary Fiber: 2g; Protein: 4g

For more healthful, simple recipes for kids go to EatRight.org