Rhubarb Bread Pudding with Whiskey Sauce Recipe | Cook the Book

Rhubarb bread pudding in a white bowl with sauce.
Caroline Russock

While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries. (I'll believe it when I see it.) But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive.

Adapted from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian, I was skeptical at first about the inclusion of tart rhubarb in a dessert that is usually simply sweet. But as it turns out, the slightly sour rhubarb does wonders when matched with eggy, cinnamony raisin bread and a whiskey spiked sauce.

Blue bowl of diced rhubarb with sugar and cinnamon.

Caroline Russock

I made mine using the leftovers from a loaf of raisin walnut bread with a dense crumb that ended up being the perfect bread pudding bread. Once the cubes of day-old bread were soaked in a milk, egg, and vanilla bath and mixed with cinnamon sugar-dusted rhubarb, the bread pudding baked up beautifully. The bread softened but didn't turn into mush, and the chunks of rhubarb added a tart brightness that broke up the monotony that I sometimes suffer from when faced with a giant serving of bread pudding. The whiskey sauce is the proverbial icing on the cake—not really necessary but man, was it delicious, especially for dipping the crusty edges of the bread pudding.

Recipe Facts

Prep: 10 mins
Cook: 70 mins
Chilling Time: 30 mins
Total: 110 mins
Serves: 6 servings

Rate & Comment


For the Bread Pudding:

  • 4 large eggs

  • 1 cup whole milk

  • 1 cup half-and-half

  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon kosher salt

  • 5 cups day-old cinnamon bread (with or without raisins), cut into 1/2-inch cubes

  • 1 pound fresh rhubarb (about 6 hefty stalks), cut into 1/2-inch slices, or 4 cups frozen rhubarb

  • 1/2 teaspoon ground cinnamon

For the Whiskey Sauce:

  • 4 tablespoons unsalted butter

  • 1/4 cup granulated sugar

  • 3 tablespoons half-and-half

  • 2 tablespoons whiskey

  • Pinch salt


  1. In a large bowl, whisk together eggs, milk, half-and-half, 1/4 cup of the sugar, vanilla, and salt. Stir the bread into egg mixture, cover bowl, and refrigerate for at least 30 minutes or up to 2 hours, pushing bread down into liquid from time to time.

  2. Preheat oven to 375°F (190°C). Butter an 8-inch-square baking pan. In a medium bowl, combine rhubarb, remaining 1/4 cup of sugar, and cinnamon. Gently stir rhubarb mixture into bread mixture. Pour mixture evenly into prepared baking pan. Bake until golden brown and slightly puffed, 55 to 65 minutes. Remove from oven and cool on a rack for about 30 minutes.

  3. In a small saucepan, melt butter over medium heat. Whisk in sugar, half-and-half, whiskey, and salt. Bring to a simmer and cook, stirring frequently, until sauce is slightly thickened, 4 to 5 minutes. Remove from heat.

  4. To serve, spoon warm bread pudding into serving bowls and drizzle with warm whiskey sauce.

Nutrition Facts (per serving)
390 Calories
17g Fat
51g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 390
% Daily Value*
Total Fat 17g 21%
Saturated Fat 9g 46%
Cholesterol 159mg 53%
Sodium 266mg 12%
Total Carbohydrate 51g 19%
Dietary Fiber 3g 9%
Total Sugars 39g
Protein 8g
Vitamin C 6mg 31%
Calcium 181mg 14%
Iron 2mg 9%
Potassium 362mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)