Rhubarb Plum Bread Pudding

I don’t know about you but there’s alot of people who hate the crust or “butt” pieces of sandwich bread. We are really no different, but we refuse to waste anything. Those unwanted pieces of bread are perfect for making croutons, bread crumbs and our favorite – bread pudding. I typically freeze the bread slices until I have enough to work with and them thaw on a baking sheet on the counter. Thawing this way makes the bread dry up quickly and easily – no oven needed! I love rhubarb and it was a wonderful addition to my family’s traditional bread pudding recipe. Plus I added some dried plums for even more taste and texture. Enjoy! Makes a 9×9 baking dish.

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10-15 slices of dry bread, cut or broke into small cubes

2 large eggs

1 large stalk of rhubarb, diced

1/4 cup dried plums

2/3 cup almond milk

1/4 cup honey or maple syrup

1 Tbsp cinnamon

1 tsp vanilla


  • In a large bowl, combine all ingredients. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread in the bowl – add more milk if necessary.
  • Let mixture set about an hour to ensure the bread has absorbed the ingredients. Pour into a greased baking dish. The mixture should be starting to set up and most of the milk should be absorbed.
  • Bake at 350F for about 40 minutes. Top with homemade caramel sauce about 5 minutes before baking is up and return to oven. Cover with foil if pudding starts to brown too quickly.

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