Rhubarb-cherry-berry bread pudding
Prep time: 
Cook time: 
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Serves: 8
Ah, the perfect time of year for eating is when the tail end of rhubarb season intersects with the beginning of sour cherry and blueberry seasons! Enjoy all three fruits in this easy-to-make and easy-to-polish-off-in-a-hurry dessert!
  • 8-10 cups of stale, dense bread (I used homemade baguettes)
  • 4 cups rhubarb, cleaned and diced fine
  • 1 cup sour cherries, pitted
  • 1 cup raspberries
  • 1 cup blueberries
  • ½ cup sugar
  • 1 cup light brown sugar
  • 4 large eggs, beaten slightly
  • 2 cups whole milk
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • dash freshly-ground nutmeg, if you have it
  • Crumble topping
  • ¾ cup light brown sugar, packed
  • ¾ cup butter
  • Whipping cream, whipped with a few Tbs sugar, in case the Queen stops by
  1. In large bowl, mix together eggs, milk, sugars, cinnamon, vanilla, and nutmeg to make the custard mixture. Add the bread cubes and let sit for 30 minutes, or until the bread has soaked up as much of the custard mixture as possible.
  2. Add rhubarb, cherries and berries and mix together very gently.
  3. Make the topping meanwhile, mixing butter and brown sugar until crumbly.
  4. Pour bread and fruit mixture into a greased baking dish. Sprinkle crumble topping on top, spreading it with a spoon. Bake pudding for 60 to 90ish minutes, or until the top is golden brown and slightly carmelized. When it's done, a knife inserted into the center will come out clean.
  5. Cool, or serve warm with half and half, fresh whipped cream or a scoop of ice cream. Yum!
Recipe by vomitingchicken.com at http://vomitingchicken.com/rhubarb-cherry-berry-bread-pudding/