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Irresistible Rhubarb Bread Pudding Recipe with Easy Whiskey Sauce

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A comforting rhubarb bread pudding with a warm whiskey sauce that balances tart and sweet flavors, perfect for cozy occasions and crowd-pleasing dessert.

Ingredients

Scale
  • 4 cups stale bread, cut into 1-inch cubes (country loaf or brioche preferred)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (frozen thawed and drained works too)
  • 4 large eggs, room temperature
  • 2 cups whole milk (or half-and-half for extra creaminess)
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ¾ cup brown sugar, packed
  • ¼ cup whiskey (bourbon or Irish whiskey)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place bread cubes evenly in the baking dish. Toss chopped rhubarb with 2 tablespoons sugar and sprinkle over bread.
  3. In a large bowl, whisk together eggs, milk, heavy cream, remaining sugar, vanilla extract, cinnamon, and salt until combined.
  4. Pour custard mixture over bread and rhubarb, pressing gently to help bread absorb liquid. Let sit for 10 minutes at room temperature.
  5. Bake pudding for 45-50 minutes until top is golden brown and custard is set but slightly jiggly. Tent with foil if edges brown too quickly.
  6. While baking, melt butter in medium saucepan over medium heat. Stir in brown sugar and cook until dissolved and bubbling gently.
  7. Carefully add whiskey off heat, then stir in heavy cream and vanilla extract. Simmer 3-5 minutes until sauce thickens slightly. Remove from heat.
  8. Let pudding cool 10 minutes before serving. Spoon warm whiskey sauce over each portion. Optional: add whipped cream or vanilla ice cream.

Notes

Use day-old bread for best texture to avoid mushiness. Toss rhubarb with sugar before adding to mellow tartness. Add whiskey off heat to avoid flare-ups. Let pudding rest before serving to firm up and meld flavors. Sauce can be stored separately in fridge up to one week.

Nutrition

Keywords: rhubarb bread pudding, whiskey sauce, bread pudding recipe, rhubarb dessert, easy dessert, comfort food, brunch dessert

Find it online: https://twirltaste.com/irresistible-rhubarb-bread-pudding-recipe-with-easy-whiskey-sauce/