The comforting aroma of toasted brioche, nutmeg, and roasted rhubarb will draw you to this traditional British-style pudding, made even more luxurious with a golden stream of orange-infused custard. It’s the kind of dessert that feels like a warm hug at the end of a meal.
Whether you’re celebrating rhubarb season or simply want to impress with a cozy and classy dessert, this rhubarb bread pudding delivers. The blend of textures—from soft custard-soaked bread to tart baked rhubarb—and the citrusy brightness of the orange custard make this a show-stopping springtime finale.
Full recipe:
Ingredients:
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2 cups stale brioche or soft bread, cubed (1″ pieces)
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1 large stalk rhubarb (or 2 small), chopped and baked
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2 tablespoons rhubarb compote
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1½ cups whole milk
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½ cup cream
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1 tablespoon sugar
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1 oz butter, melted
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1 egg
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¼ teaspoon freshly grated nutmeg
For the orange custard:
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1¼ cups whole milk
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½ vanilla bean (or ½ teaspoon vanilla extract)
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2 egg yolks
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2 teaspoons sugar (adjust to taste)
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1 teaspoon cornstarch
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½ teaspoon orange zest
Directions:
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Preheat oven to 400°F (200°C).
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Cut rhubarb into 3–4″ pieces and place in a baking tray. Sprinkle with sugar and roast for 20–25 minutes until tender. Set aside.
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Lower oven temperature to 350°F (175°C).
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Cut stale bread into 1″ cubes and place in a buttered 8×8-inch baking dish.
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Drizzle melted butter over the bread.
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In a jug, beat the egg, then whisk in milk, cream, sugar, and nutmeg.
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Spread baked rhubarb and rhubarb compote evenly over the bread.
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Slowly pour the egg mixture over the bread and fruit. Let it soak for at least 20 minutes.
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Bake in the center of the oven for 30 minutes, or until puffed and golden.
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While pudding bakes, make the custard: Heat milk with the split vanilla bean until simmering. In a bowl, whisk yolks, sugar, and cornstarch. Temper with hot milk, then return to the pot and stir until thickened. Remove from heat and stir in orange zest.
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Serve warm pudding with a generous pour of orange custard and extra zest if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 419 kcal | Servings: 4
A Classic British Dessert with a Seasonal Twist
Rhubarb Bread Pudding with Orange Custard is the kind of dish that brings together tradition and seasonal flavor in the most comforting way. At its core, this recipe is an adaptation of the timeless British bread and butter pudding—a dessert that dates back to the 11th century, created to use up stale bread in a resourceful yet delicious way. While it originated as a frugal household dish, it has since become a beloved comfort food known for its creamy, custardy texture and warm, homey flavor.
This modern version elevates the original by incorporating rhubarb, a tangy springtime favorite, and brightening the dish with a homemade orange-scented custard. The combination of sweet and tart, soft and crisp, rustic and elegant, makes this recipe truly special.
The Role of Rhubarb in This Recipe
Rhubarb is a vegetable that’s often treated like a fruit, especially in desserts. It’s known for its striking red stalks and tart flavor. In this pudding, rhubarb plays two roles: it’s both baked for a slightly chewy, roasted component and stewed to create a luscious compote that melds seamlessly into the custard-soaked bread. The dual preparation adds layers of flavor and texture that you won’t find in many other puddings.
Not only does rhubarb bring its unique tang, but it also provides beautiful color. When baked, its vibrant red hue bleeds into the surrounding bread and custard, creating an eye-catching contrast to the creamy custard.
Why Orange Custard Takes It Over the Top
Custard is a natural companion to bread puddings, offering a silky, sweet sauce that ties all the ingredients together. But this isn’t just any custard—this one is infused with fresh orange zest. The citrus brightens the dessert, cutting through the richness and highlighting the subtle sweetness of the bread and cream.
The orange zest also complements rhubarb beautifully. Rhubarb can be assertively tart, but when matched with orange, it becomes mellow, nuanced, and aromatic. Together, they form a flavor profile that’s sophisticated yet approachable.
Choosing the Right Bread
Bread is the foundation of this pudding, and the right choice can make or break the dish. This recipe calls for stale brioche or a soft, buttery loaf. Brioche is ideal because it’s rich with eggs and butter, which gives the pudding a luxurious, almost cake-like texture once baked. Using stale bread is essential—it holds up to the custard without becoming mushy and ensures that every bite is perfectly soaked and baked.
If brioche isn’t available, any slightly sweet, enriched bread like challah or panettone will work wonderfully. Just be sure to cube and toast it if it’s too fresh, so it mimics the dryness of stale bread.
Simple Ingredients, Spectacular Results
One of the best aspects of this recipe is that it uses simple ingredients most home cooks already have on hand:
- Milk and cream form the custard base, providing richness and structure.
- Egg acts as the binder and adds silkiness.
- Butter is drizzled over the bread, toasting it slightly in the oven and adding flavor.
- Nutmeg brings a warm spice that enhances the custard and balances the fruitiness.
- Sugar adds a gentle sweetness, not overpowering but enough to counter the tart rhubarb.
- Vanilla (via extract or real bean) in the custard deepens the flavor and offers floral notes.
And then there’s the fresh orange zest. It’s a small touch, but its impact is massive—it’s what makes this dessert sing.
Seasonal and Sustainable
Rhubarb is a seasonal ingredient, typically available in spring and early summer. That makes this dessert perfect for spring holidays like Easter, Mother’s Day, or even summer picnics when served slightly chilled. Using seasonal produce isn’t just good for flavor—it’s also good for the planet and often more budget-friendly.
Moreover, this recipe is a great example of food sustainability. It uses stale bread—something many households throw out—and turns it into a luxurious treat. It’s an excellent reminder that with a little creativity, kitchen scraps can become something extraordinary.
Health Benefits (In Moderation!)
While this isn’t a diet food by any means, it does have a few redeeming qualities:
- Rhubarb is rich in antioxidants, particularly anthocyanins (which give it the red color) and polyphenols that support heart health and digestion.
- Calcium and protein from the milk and egg contribute to strong bones and muscle repair.
- Citrus zest contains flavonoids and essential oils that support immune function and digestion.
And because this dessert is quite rich and flavorful, a small portion goes a long way in satisfying sweet cravings.
Perfect for Entertaining or Indulging at Home
This dish looks impressive enough to serve at a dinner party but is simple enough to make on a cozy weekend afternoon. The custard can be made ahead of time, and the bread can be prepped and soaked earlier in the day. That means when it’s time to bake, all you need to do is pop it in the oven and wait for the heavenly aroma to fill your kitchen.
It also reheats beautifully—simply microwave a slice for 30 seconds to a minute, and it puffs right back up like it’s fresh from the oven. A drizzle of leftover custard and perhaps a sprinkle of extra orange zest or even powdered sugar makes it feel brand new again.
Customizing Your Pudding
There are many ways to adapt this dish to suit your preferences or dietary needs:
- Make it gluten-free by using gluten-free brioche or soft sandwich bread.
- Add dried fruit like sultanas, raisins, or chopped dates for extra sweetness and chew.
- Use almond milk or oat milk in place of dairy for a dairy-free version, paired with a plant-based custard.
- Add a splash of orange liqueur to the custard for a more adult version, great for dinner parties.
No matter how you personalize it, the foundation of the recipe remains strong—rich, custardy bread layered with bright, juicy rhubarb and finished with a velvety orange custard.
Tips for Success
Here are a few helpful tips to ensure your rhubarb bread pudding turns out perfect every time:
- Use stale bread – Fresh bread won’t absorb the custard properly and can lead to a soggy pudding.
- Let it soak – Give the bread time to absorb the custard mixture before baking.
- Don’t skip the resting time after baking – The pudding will set and be easier to slice once slightly cooled.
- Grate the orange zest fresh – It makes a difference in flavor and aroma.
- Bake until puffed and golden – You’re looking for a slight jiggle in the center but fully set edges.
Conclusion
There are many bread puddings out there, but this one truly stands out. It’s not just about the ingredients—it’s about the harmony between them. The tang of rhubarb against the rich, creamy custard. The buttery softness of brioche contrasted with the bright citrus of orange. The familiarity of a traditional dessert made fresh and new.
It’s the kind of dish that feels nostalgic and innovative at the same time, satisfying to make and deeply comforting to eat. Whether you’re a rhubarb fanatic or trying it for the first time, this dessert is a celebration of flavor, texture, and simplicity done right.
