Rhubarb Bread Pudding and Whiskey Sauce


Recipe Courtesy Edible Communities, Vancouver



  • 4 eggs
  • 1 cup milk
  • 1 cup half & half cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 5 cups day-old cinnamon bread, cut into ½” cubes
  • 1lb rhubarb (about 6 hefty stalks), washed and cut into 1/2″ slices
  • ¼ cup sugar
  • 1 tsp cinnamon


  • ¼ cup butter
  • ½ cup sugar
  • 3 Tbsp half ‘n ‘half cream
  • 2 Tbsp whiskey
  • Pinch of salt


  1. Beat eggs together and whisk in milk, cream, sugar, vanilla and salt. Put bread into a buttered 8″ baking dish. Pour milk and egg mixture over the bread and refrigerate for about 2 hours, pushing down the bread into the liquid from time to time.
  2. Meanwhile mix the sliced rhubarb with sugar and cinnamon and let stand.
  3. Stir the rhubarb well into the bread mixture before putting into a 375º oven. Bake about 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour.
  4. Make the sauce. In a small saucepan, melt butter over medium heat. Whisk in remaining ingredients. Simmer until thickened slightly, whisking often. Remove from heat.
  5. Spoon pudding into serving bowls with a puddle of warm sauce.

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