Take advantage of what the season offers – right now I’m into rhubarb – and bake up this sweet-and-slightly-tart dessert. I used rhubarb from my 93-year-old uncle’s garden to make this dish extra special to me. You can easily make Cherry-Rhubarb and White Chocolate Bread Pudding the final touch to your next springtime meal.
I was in Ohio recently for a visit with my family. When my visit came to an end, my Uncle Tom sent me packing with a big bunch of rhubarb from his garden.
When my uncle offers anything from his beautiful and vibrant backyard garden, you find room in your suitcase to tote it home. Each year he has a fabulous garden that he tends to after working hours (he’s a landscaper, not-yet retired at the age of 93 – amazing!), and it’s always fun to figure out what to make from his bounty.
I know I’ve already made a rhubarb dessert this season (Strawberry-Rhubarb Crumble for Two), but I couldn’t resist making another: Cherry-Rhubarb and White Chocolate Bread Pudding is a rich, sweet-tart treat that’s full of flavor and is easy to make. This treat is anything but dry or boring (like I used to think all bread pudding was)!
I used challah bread to add to this dessert’s richness, and cherry preserves and white chocolate chips to balance out the tart rhubarb. What a great combo! I also made a quick sauce to drizzle over the top of the bread pudding, just for a little added color and, well, deliciousness.
You may not have rhubarb straight from your family’s garden, but I still recommend you try Cherry-Rhubarb and White Chocolate Bread Pudding. Make it as the final, tasty touch to any sort of springtime meal!
Looking for more dessert recipes?
This is an elegant, yet easy-to-make dessert that is perfect to serve this spring. It's perfect for using up fresh rhubarb this time of year!
- 4-5 cups challah bread, cut into 2-inch cubes
- 1-1/2 cups fresh rhubarb, trimmed, peeled, and diced into 1-inch pieces, 1/4 cup reserved
- 6 ounces white chocolate chips
- 2 cups milk
- 1/3 cup sugar
- 2 tablespoons butter, plus extra to coat the baking dish
- 1 vanilla bean pod, divided
- 6 tablespoons cherry preserves, divided
- 2 eggs, beaten
- Juice of 1/2 lemon
- 1/2 tablespoon cornstarch
- Optional: confectioners’ sugar for dusting
- Preheat the oven to 350 degrees F. Butter a 1-1/2-quart baking dish and set aside.
- Add the bread, 1-1/4 cups of the rhubarb, and the white chocolate chips to a large bowl. Toss and set aside.
- Add the milk, sugar, butter, the inside from 1/2 the vanilla bean pod, and 2 tablespoons of cherry preserves to a saucepan over low heat. Whisk to combine. Stir occasionally until the butter melts. Remove from the heat and allow to cool.
- When the mixture is cool, add the eggs and whisk to combine. Pour the mixture over the bread mixture and transfer to the baking dish.
- Bake for 30-40 minutes, or until the center of the mixture is set and the bread has turned golden.
- Remove from the oven and keep warm. Add the remaining rhubarb, 4 tablespoons of cherry preserves, the lemon juice, and the inside of the remaining vanilla bean to a saucepan over medium-high heat. Stir to combine.
- Add a teaspoon of water to a small bowl along with the cornstarch. Mix until smooth. When the mixture begins to bubble, add the cornstarch mixture and stir to combine. Reduce the heat, and cook for another minute or so, stirring. Remove the pan from the heat. The mixture should be slightly thickened.
- Strain the mixture through a fine mesh sieve and discard the remaining solid pieces.
- Drizzle the mixture over the warm bread pudding, sprinkle with confectioners’ sugar if you’d like, and serve immediately.