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Rhubarb Bread Pudding and Whiskey Sauce

 

Pudding:

 

  • 4 eggs
  • 1 cup milk
  • 1 cup half  & half cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 5 cups day-old cinnamon bread, cut into ½" cubes
  • 1lb rhubarb (about 6 hefty stalks), washed and cut into 1/2" slices
  • ¼ cup sugar
  • 1 tsp cinnamon

 

Sauce:

 

  • ¼ cup butter
  • ½ cup sugar
  • 3 Tbsp half 'n 'half cream
  • 2 Tbsp whiskey
  • Pinch of salt

 

Beat eggs together and whisk in milk, cream, sugar, vanilla and salt. Put bread into a buttered 8" baking dish. Pour milk and egg mixture over the bread and refrigerate for about 2 hours, pushing down the bread into the liquid from time to time.

 


Meanwhile mix the sliced rhubarb with sugar and cinnamon and let stand.

 


Stir the rhubarb well into the bread mixture before putting into a 375º oven. Bake about 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour.

 


Make the sauce. In a small saucepan, melt butter over medium heat. Whisk in remaining ingredients. Simmer until thickened slightly, whisking often. Remove from heat.

 


Spoon pudding into serving bowls with a puddle of warm sauce.

 

 

 

Recipe Courtesy Edible Communities, Vancouver


Picking InfoJuly 24th, 2016

  Estimated opening picking dates for 2017  Strawberries - late May to early June Red Raspberries - mid June Cherries - early to mid June Black Raspberries -   mid to late June Blueberr

Photo(s) added: July 2nd, 2015

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Photo(s) added: , Another New PhotoJune 29th, 2015

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