Who can resist vanilla, get a double dose with this spring time dessert. Crusty bread baked in a vanilla custard combined with rhubarb and raspberry jam form an amazing custard bread pudding. Don’t stop there, add a vanilla creme anglaise to the top. It’s a show stopper.
My favorite dessert just got even better
I’ve always been a bread pudding person. Like, always. I’ll choose it over cake, pie, cookies—you name it. There’s just something comforting about warm custard-soaked bread, especially when it’s done right. And this version? It’s got me rethinking all the others I’ve made.
I mean, it’s soft but not soggy. Creamy without being cloying. And that rhubarb-raspberry combo? Completely unexpected and absolutely perfect. Tart, tangy, just sweet enough, with little pops of fruit in every bite.
Honestly, this might be the best bread pudding I’ve ever made. Bold statement? Maybe. But I stand by it.
The Magic Is in the Custard (and the Vanilla Bean)
So here’s what makes this one special. You start by infusing cream and milk with a real vanilla bean—yes, the whole pod. The smell alone is enough to make you want to crawl into the saucepan. It’s rich and warm and somehow makes the whole thing taste like a slice of the creamiest homemade vanilla pie.
And then there’s the bread. You need a loaf with a little structure—day-old Italian or French bread works great. Brioche is fine too, just make sure it’s not super soft or it’ll fall apart. The drier the bread, the better it soaks up that dreamy custard.
Why I’m Obsessed With This Version
- It’s not overly sweet. You get sugar, sure, but it doesn’t punch you in the teeth.
- The texture is just right. Soft and custardy, but you can still slice it clean.
- Rhubarb and raspberries balance each other out. Tart meets fruity and works like magic.
- There’s built-in flexibility. Brunch? Sure. Dessert? Definitely. Holiday table? Absolutely.
This would be amazing around the holidays too. Frozen rhubarb works like a charm. I keep some tucked away in the freezer for moments exactly like this.
Pro tip: If you find fresh rhubarb, grab extra and freeze it yourself. Just wash, chop, and stash it in a freezer bag. Done.
What You’ll Need
You’ll find all the exact measurements and step-by-step instructions in the recipe card below. But don’t skip these key ingredients:
- Rhubarb – fresh or frozen, you’ll need about 4 cups once it’s chopped.
- Raspberry preserves – my favorite brand is Bonne Maman
- Vanilla Bean – one for the custard and 1/2 of one for the creme anglaise. You can use just vanilla extract but you won’t get that deep vanilla flavor without the vanilla bean itself.
- Bread – a loaf from the bakery section, Italian, French bread. or even brioche. It needs to be day-old bread. If it’s too soft, cut it into pieces and let it sit on the counter until it dries out, or place the cut pieces in the oven for a few minutes.
- Cream and whole milk – you could use all cream but half cream and half milk is pretty decadent. You need the fat to make this a creamy custard.
Here’s How It Comes Together
Step 1: Start with the rhubarb.
Step 2: Build your base.
Step 3: Make the custard.
Step 4: Pour, layer, and rest.
Step 4: Bake in a water bath.
Step 5: Pick your topping.
While the bread pudding is baking, cook the reserved raspberry rhubarb liquid until it has reduced by half and is slightly thickened. Pour over the bread pudding and top with ice cream.
About That Creme Anglaise…
If you’ve never made it before, don’t worry. It’s basically a fancy vanilla sauce, and it comes together in no time.
Just heat cream and milk with another vanilla bean (or use extract if you’re in a pinch), then whisk it into egg yolks and sugar. Gently cook until it thickens slightly. Done.
It’s smooth and elegant and takes this bread pudding to another level. You’ll be tempted to pour it on everything.
Want to Try Another Jammy Favorite?
If you love baking with rhubarb, give this strawberry rhubarb jam a go. It’s one of those recipes that tastes like summer in a jar and makes a perfect swap-in for the raspberry preserves if you’re feeling experimental.
Or, if you’re in the mood for something totally different but still warm and comforting, I’ve also got this bread pudding classic that’s about as close to dessert heaven as it gets.
Whether you’re making this for brunch, dessert, or a random Tuesday night because you need something cozy—this is the kind of dessert that sticks with you. Literally and emotionally. It’s got layers of flavor and a whole lot of heart.
Don’t Forget!
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Equipment
- Saucepan
- Baking Dish
Ingredients
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean
- ½ cup brown sugar
- 1 cup raspberry preserves 13 ounces
- 1 pound rhubarb cut inot 1/2 inch pieces (4 cups)
- ⅛ teaspoon cloves
- 3 eggs
- 1 teaspoon vanilla extract
- ½ loaf rustic white bread 1 lb about 5 cups
CREME ANGLAISE
- ½ cup whole milk
- ½ cup heavy cream
- 2 inch vanilla bean piece
- 3 egg yolks
- 3 tablespoons sugar
Instructions
- Butter a 2 quart baking dish.
- Melt butter in a sauce pan. Add cream and milk and brown sugar. Scrape the vanilla seeds into the cream and add the split pod. Heat on low heat until sugar has dissolved. Remove from heat and set aside until slightly cool, about 15 minutes.
- In a second saucepan, combine 1 cup of water with raspberry preserves and cook over medium-high heat unit it simmers. Add chopped rhubarb, lower the heat and simmer for 5 minutes, or until the rhubarb is just starting to become tender Remove from heat and set aside. You don’t want the rhubarb to be mushy.
- In a medium sized bowl, whisk together the eggs, vanilla extract and cloves. Remove the vanilla pods from the cream mixture and slowly whisk the milk mixture into the egg mixture.
- Layer half of the bread pieces in the prepared baking dish. With a slotted spoon, scoop out rhubarb from the liquid and layer 2/3’s of it on the bread layer. Save the remaining rhubarb and liquid. Layer the remaining bread over the rhubarb. pour the milk-egg mixture over the bread. Press down gently to help the top layer absorb the liquids.
- Set aside for 30 minutes to allow the bread to absorb the liquids. Layer the remaining rhubarb over the top.
- Preheat oven to 350º. Place the baking dish inside a larger roasting pan and fill the roasting pan with enough water to reach half-way up the side of the baking dish. Bake for 1 hour, or until the pudding is set and golden brown.
- RHUBARB TOPPING: While baking, simmer the reserved liquid over high heat until reduced, about 10 minutes. Serve over the pudding.
- CREME ANGLAISE: In a saucepan combine milk and cream. Scape the seeds from the vanilla bean into the cream and add the pod. Bring to a simmer and remove from heat. In a separate bowl, whisk the egg yolks and sugar and gradually whisk the hot cream mixture into the eggs. Return the mixture to the stove and cook over Lowe heat until it starts to thicken, about 5 minutes.
Notes
- If the bread is fresh, cut it and place in a 250º oven for a few minutes to dry out.
- Be careful adding the hot liquid to eggs, add it very slowly whisking the whole time.
- You can use fresh or frozen rhubarb.
- You can make the creme anglaise a day in advance and keep refrigerated. Let it warm to room temperature before serving.
- Try using a serrated knife to cut the bread into pieces.
Nutrition
I first published this Rhubarb Bread Pudding recipe on my Southern food blog Butter and Baggage.
