Rhubarb and Apricot Bread Pudding

A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. For other variations, try strawberry, cherry or blueberry jam. Drizzle with Devon custard for a smooth, creamy finish.

Recipe Tags:

Cooing time: 45 to 50 minutes

Preparation Time:

Portions: 8

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  • 3 cups (750 mL) chopped (1/2-inch/1 cm pieces) Ontario Greenhouse Rhubarb
  • 3/4 cup (175 mL) apricot jam
  • 3 Ontario eggs
  • 2/3 cup (150 mL) granulated sugar
  • 2 cups (500 mL) 2% Ontario milk
  • 1 tsp (5 mL) vanilla
  • 5 cups (1.25 L) cubed day-old French or Italian bread (3/4-inch/2 cm cubes)
  • 1/4 cup (50 mL) sliced almonds


  • 1 can (14 oz/398 mL) Devon custard, optional
  • 3 tbsp (45 mL) 2% Ontario milk


In bowl, mix together rhubarb and jam; set aside. In large bowl, whisk eggs with sugar; whisk in milk and vanilla. Stir in bread cubes. Stir in rhubarb mixture. Pour into lightly greased 9-inch (23 cm) square baking pan. Sprinkle with almonds.

Place pan in slightly larger pan; pour boiling water into large pan to come two-thirds up side of smaller pan. Bake in 350°F (180°C) oven for 45 to 50 minutes or until puffed and golden on top.

Topping: In small bowl, stir together custard and milk. Drizzle about 3 tbsp (45 mL) over each serving. Serve hot or cold.

Note: Bread cubes should be slightly dried out. Lay out in single layer on baking sheet to dry slightly.

Nutritional information

  • Protein: 7.0 grams
  • Fat: 6.0 grams
  • Carbohydrates: 53.0 grams
  • Calories: 284