We harvested a healthy amount of rhubarb earlier this week and thought it was time to try some new rhubarb recipes (don't worry, I'll be making the old favorites as well). Low and behold, Ryan came across a recipe for rhubarb bread pudding today on Serious Eats.
Since we have been out of town and haven't had a chance to go grocery shopping, we had to pull together some ingredients from the back of the freezer (namely half a loaf of old Challah bread instead of the cinnamon raisin bread) and improvise (we had whipping cream and 1% milk, which when mixed together gives you 1/2 and 1/2, right?), as well as halve the recipe. It was really easy and mostly hands off.
Here is the bread pudding in the oven.
The next step is to make a whiskey sauce to pour over the top, which I let Ryan do because he's the sauce maker in the house. Haley likes to watch us cook--we like to think she's interested in what we are doing, but probably she's waiting for one of us to screw up and drop a jackpot of delicious custardy bread.
The end product was delicious! We both thought the whiskey sauce played nicely with the rhubarb and the rhubarb added a nice tang to the bread pudding. We both thought it actually could benefit from a little more rhubarb, and the whipped cream/milk did a fine job. All in all, it was a pretty eggy/custardy product using the challah, and definitely something I would make again.
And the best part? It hardly put a dent in our stash of rhubarb!
2 comments:
I'm going to try it!
love the dog watching Ryan.
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