Brioche soaked in a silky custard, studded with tart rhubarb and strawberry jam—this is the bread pudding that makes you feel like you’re hosting something special without the stress.
⚡ Quick Recipe Snapshot: Prep: 10 minutes | Cook: 50 minutes | Total: 60 minutes | Difficulty: Medium | Servings: About 9 | Calories: 668 per serving
Why This Recipe Works
- Shortcut magic: Day-old brioche and jam do the heavy lifting—no need to make custard from scratch or fuss with fresh fruit compote.
- Texture contrast: Buttery bread pudding meets bright, slightly tart rhubarb and sweet jam for a flavor combo that feels both rustic and refined.
- Make-ahead friendly: Assemble, chill for 30 minutes (or up to overnight), then bake when you’re ready—perfect for weeknight desserts or weekend hosting.
Grocery List (& Shortcuts)
Main Players
- 1 (16-oz) loaf day-old brioche
- 1/2 cup strawberry jam
- 3 stalks fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups heavy cream
- 1 cup half and half
- 4 large eggs
- 1 1/4 cups granulated sugar (divided)
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- Vanilla ice cream for serving
Smart Shortcut: Can’t find day-old brioche? Use any soft, buttery bread (challah, leftover croissants, or even quality sandwich bread). The jam and custard will make it sing.
Swaps & Substitutions
- Dairy-free: Use full-fat coconut cream and oat milk in place of heavy cream and half and half.
- No rum? Swap for brandy, bourbon, or skip it entirely—add an extra 1/4 teaspoon vanilla instead.
- Different jam: Raspberry, apricot, or peach jam all work beautifully with rhubarb.
Step-by-Step
Prep
Preheat your oven to 350°F and position the rack in the center. Slice the brioche lengthwise as if making a sandwich, then cut it into 1-inch cubes. Toss the chopped rhubarb with 2 tablespoons of sugar and set aside.
Assemble
Butter a 9×13-inch baking dish and sprinkle the bottom with 1 tablespoon of sugar. Layer the brioche cubes in the dish, then nestle the sugared rhubarb throughout, tucking pieces into the nooks and crannies. Scatter any remaining rhubarb over the top.
Soak & Bake
Whisk together the remaining 1 cup of sugar, heavy cream, half and half, eggs, rum, vanilla, and cinnamon in a medium bowl until smooth. Pour the custard evenly over the bread and rhubarb. Refrigerate for at least 30 minutes, gently pressing the bread down a few times so it absorbs the custard evenly (this step is key—don’t skip it).
Bake for about 50 minutes, until the pudding is puffed and the center feels set when you jiggle the pan gently. The top should be golden and slightly jiggly in the very middle—that’s perfect. Rest for 10 minutes before serving warm with scoops of vanilla ice cream.
June’s Tips
- The soak is everything: Don’t rush the 30-minute chill. Press the bread gently every 10 minutes so it drinks up all that custard. You want tender, soaked bread, not dry pockets.
- Rhubarb prep shortcut: If fresh rhubarb isn’t in season, frozen rhubarb (thawed and drained) works just as well—no shame in it.
- Make it ahead: Assemble the pudding the night before, cover with plastic wrap, and refrigerate. Bake straight from the fridge the next day (add 5–10 minutes to baking time if cold).
Storage & Leftovers
Fridge: Cover and store leftover bread pudding for up to 3 days. Reheat: Warm gently in a 300°F oven for 10–15 minutes, covered with foil, until warmed through. You can also microwave individual portions for 30–45 seconds.
Freezer: This pudding freezes beautifully for up to 2 months. Wrap cooled pieces individually in plastic wrap and foil, or store in an airtight container. Thaw overnight in the fridge and reheat as above.
Can I make this rhubarb bread pudding without the rum?
Absolutely. Skip the rum and add an extra 1/4 teaspoon of vanilla extract or a splash of almond extract instead. The custard will still be silky and delicious.
What if my bread pudding looks jiggly in the center when I pull it out?
That’s normal and actually what you want. The residual heat will continue to cook it as it rests. If it’s still very liquidy after resting 10 minutes, pop it back in the oven for 5 more minutes, but don’t overbake—you want it creamy, not rubbery.
Can I use frozen rhubarb?
Yes. Thaw it completely and drain off any excess liquid before tossing with sugar. Frozen rhubarb is just as tart and works beautifully in this recipe.
How do I know if my day-old brioche is old enough?
It should feel slightly firm and dry to the touch, not soft and squishy. If your brioche is too fresh, leave it on the counter uncovered for a few hours or overnight. This helps it absorb the custard without falling apart.
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Save This Recipe & Tell Me How It Went!
This rhubarb bread pudding is the kind of dessert that feels fancy but tastes like home. Bookmark it, snap a photo, and let me know how it turns out—I’d love to hear if you made any swaps or discovered your own shortcut. With something sweet, June
Rhubarb Bread Pudding
Ingredients
Equipment
Method
- Preheat your oven to 350°F and position the rack in the center.
- Slice the brioche lengthwise into 1-inch cubes.
- Toss the chopped rhubarb with 2 tablespoons of sugar and set aside.
- Butter a 9×13-inch baking dish and sprinkle the bottom with 1 tablespoon of sugar.
- Layer the brioche cubes in the dish, then nestle the sugared rhubarb throughout.
- Scatter any remaining rhubarb over the top.
- Whisk together the remaining 1 cup of sugar, heavy cream, half and half, eggs, rum, vanilla, and cinnamon in a medium bowl until smooth.
- Pour the custard evenly over the bread and rhubarb.
- Refrigerate for at least 30 minutes, gently pressing the bread down a few times.
- Bake for about 50 minutes until the pudding is puffed and the center feels set.
- Rest for 10 minutes before serving warm with vanilla ice cream.