Rhubarb White Chocolate Bread Pudding
I finally got to the Farmer’s Market this week.
They’ve been open since the May long weekend, but I was still using up the never-seemed-to-end bounty of my recent Organivores delivery, and I didn’t really need to buy more produce. But on Sunday, Michael and I hit the Kits Farmer’s Market for the first time this year.
It really is my happy place. Lots of people milling about, tons of fresh produce, new artisanal products to discover… foodie inspiration lurks in every booth. I love discovering new things and asking lots of questions.
I was delighted to see that garlic scapes are in at the Farmer’s Markets already. I don’t think I’ve ever seen them so early, and I’m excited to make something out of them next week.
Rhubarb is almost gone. There were only a few ribs left at most places. But I’m not ready to let it be over yet.
This recipe is inspired by another local business–Uprising Breads Bakery on Commercial Drive. This year, they celebrate 40 years in business. Pretty impressive. By the way, they are hosting a contest for their anniversary where you could win free bread for a year.
They sell a variety of breads, some of which are unique and you can’t get at any other bakeries in the city, and they have amusing titles like The Grainful Bread.
In the case of bread pudding, though, you want a nice white bread. Brioche works well, and Heather’s Buttermilk and Honey was perfect for this recipe. It’s a little sweet, soft and yummy.
I love bread pudding. It’s so simple to make, and the variations are endless. In this case, the white chocolate chips make a nice contrast to the tart rhubarb, which mellows and sweetens as it cooks. Now, bread pudding is a dessert that was originally invented to use up day-old bread. So if your bread isn’t a bit stale, it’s a good idea to cut it into cubes and toast it in the oven for a little while before proceeding.
Rhubarb Bread Pudding
(Inspired by Taste of Home)
- 10-12 slices nice white bread, crusts cut off, and cut into cubes, either day-old, or lightly toasted
- 1 ½ cups milk
- ¼ cup butter
- 4 eggs, lightly beaten
- 3 cups chopped fresh rhubarb
- 1 ½ cups sugar
- 2 tsp vanilla
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup white chocolate chips
- Place the bread cubes in a large bowl and set aside.
- In a small saucepan, heat the milk just up to the boiling point. Turn the heat down low and add the butter, stirring constantly until it melts. Pour the milk-butter mixture over the bread and push down the bread so all of it is soaking in the milk. Allow to stand for 15 minutes.
- Meanwhile, wash and chop the rhubarb and place it in a separate bowl. Add the eggs, sugar, vanilla, cinnamon and salt and beat everything together well. Dump the bread mixture into the rhubarb-egg mixture and mix well. Finally, add the chocolate chips and stir.
- Place the mixture in a well-greased pan (I used a bundt pan, but most people use a casserole dish for bread pudding. You can also make them in individual ramekins) and bake in a preheated 350 degree oven for about 45 minutes, or until golden on top. Serve warm with a scoop of vanilla ice cream.