Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest

1. Introduction

There’s something inherently comforting about bread pudding. It’s a dessert that speaks of cozy afternoons, transforming humble stale bread into a warm, custardy embrace. This Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest takes that classic comfort and elevates it with a vibrant, flavorful twist. It’s a delightful play of textures and tastes, combining the soft, tender bread with the tangy burst of rhubarb, the warming spice of ginger and cinnamon, and a bright, zesty finish from the lemon.

This recipe builds upon the simple foundation of a traditional bread pudding – cubes of bread soaked in a rich egg and dairy custard and then baked until golden and set. The innovation lies in the addition of rhubarb and ginger, two ingredients that create a beautiful sweet-tart and warming counterpoint to the creamy sweetness of the custard. Rhubarb, with its unique tang, softens and becomes delightfully jammy as it bakes, while both ground and crystallized ginger provide layers of pungent, slightly sweet heat. The inclusion of lemon zest adds a bright, aromatic lift that cuts through the richness and ties the flavors together.

Bread pudding has a long history as a way to use up stale bread, evolving over time into the beloved dessert we know today.¹ Adding fruits, spices, and other flavorings allows for endless variations, and this combination highlights the seasonal appeal of rhubarb alongside the warming notes of ginger and spice. It offers a different kind of warm, baked comfort compared to fruit crisps or pies, focusing on the soft, custardy interior and flavorful additions. Its use of warming spices in a baked context shares a cozy appeal with recipes featuring cinnamon and other spices, such as Peach Cobbler Cinnamon Rolls.

2. Recipe Summary

Cuisine: American / European (Dessert)

Difficulty Level: Easy

Total Preparation and Cooking Time: Approximately 1 hour to 1 hour 15 minutes (plus soaking time)

Dietary Classification: Vegetarian (contains dairy, eggs, and gluten)

3. Equipment and Utensils

You’ll need standard baking and mixing tools for this comforting bread pudding:

• 9×13 inch baking dish (about 3-quart capacity, 2-3 inches deep): This size is standard for bread pudding and allows for the right ratio of bread to custard for even baking and a good texture.² The depth is important to hold the volume of the mixture.
• Large mixing bowl (at least 4-quart capacity): A spacious bowl is needed to comfortably whisk the custard ingredients and then combine the bread, rhubarb, and ginger with the custard, allowing for easy tossing and soaking.
• Whisk: For smoothly combining the egg and dairy custard base ingredients.
• Measuring cups and spoons: For accurate measurement of all ingredients.
  • Dry measuring cups (6 cups, 1 cup, 1½ cups, ¼ cup): For cubed bread, heavy cream, chopped rhubarb, crystallized ginger, and brown sugar.
  • Liquid measuring cups (2 cups): For whole milk.
  • Measuring spoons (teaspoon, ½ teaspoon, ¼ teaspoon, tablespoon): For vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, granulated sugar, and optional butter/glaze ingredients.
• Sharp knife & cutting board: For cubing the bread, chopping the rhubarb, and finely chopping the crystallized ginger.
• Zester or microplane: For grating the lemon zest.
• Small bowl (for glaze, if using): For whisking together the optional lemon glaze ingredients.
• Spatula or large spoon: For gently tossing the bread with the custard and pouring the mixture into the baking dish.
• Oven mitts: For safely handling the hot baking dish.
• Wire rack: For cooling the baked bread pudding.
• Knife or skewer: For testing doneness (as noted in the instructions).

4. Serving Suggestions

Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest is a warm, comforting dessert that is delicious on its own or with simple accompaniments.

• Plating: Serve warm scoops of the bread pudding in bowls or on dessert plates. The golden-brown top, soft interior, and visible pieces of rhubarb and crystallized ginger are appealing. If using the glaze, ensure it’s drizzled generously over the top.
• Side Dish Ideas:
  • Vanilla ice cream: A classic and perfect pairing. The cold, creamy ice cream melts into the warm bread pudding, creating a delightful contrast.
  • Whipped cream: A dollop of lightly sweetened whipped cream adds extra richness and a lighter texture than ice cream.
  • Custard sauce (Crème Anglaise): For an extra layer of creamy indulgence.
• Complementary Side Dishes: For a cozy dessert spread, consider pairing with a hot beverage like coffee or tea.
• Wine or Beverage Pairings:
  • For a dessert wine pairing, a sweet late-harvest Riesling or a Sauternes could complement the sweetness and fruit flavors.
  • A warm spiced cider or a ginger tea would echo the warming spices in the pudding.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on an assumed 8-10 servings) and can vary significantly based on the type of bread used (challah, brioche, croissants vary in fat and calorie content), the amount of sugar and butter used, and whether the optional lemon glaze is included. The recipe notes highlight that the calorie count is an estimate.

Detailed Nutritional Breakdown (Estimate per Serving, without optional glaze or added butter):

• Calories: Approximately 400-500 kcal
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 50-60g (primarily from bread, sugars, rhubarb, and crystallized ginger)
  • Protein: 8-12g (from eggs and dairy)
  • Fat: 15-25g (primarily from heavy cream, whole milk, and eggs, depending on bread type)
• Dietary Information: Vegetarian. Contains dairy, eggs, and gluten.
• Potential Health Benefits: Provides some protein and calcium from the dairy and eggs. Rhubarb and ginger offer some nutrients. However, this is a calorie-dense dessert high in sugar and fat, best enjoyed in moderation as a treat.

6. Storage and Reheating

Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest stores well and reheats beautifully.

• Proper Storage Instructions: Allow the bread pudding to cool completely. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. If the glaze has been added, cover carefully to avoid disturbing it.
• Refrigeration Instructions: Store in the refrigerator for 3-4 days.
• Freezing Recommendations: Baked and cooled bread pudding freezes well. Cover the baking dish tightly or transfer individual portions to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture of the rhubarb may soften further after freezing and thawing.
• Reheating Methods:
  • From Refrigerator: For individual portions, microwave on medium power until heated through. For the entire dish, cover loosely with foil and reheat in a preheated oven at 300-325°F (150-160°C) for 15-25 minutes, or until heated through.
  • From Frozen: Thaw overnight in the refrigerator. Reheat in the oven or microwave as from refrigerated.

7. Expert Tips and Variations

Make your Spiced Rhubarb & Ginger Bread Pudding truly exceptional with these expert tips and creative variations.

• Tips from Professional Chefs:
  • Use day-old or slightly dry bread: As noted in the recipe instructions, bread that is slightly stale or lightly toasted absorbs the custard much better than fresh bread, preventing a soggy pudding.
  • Cube the bread evenly: Aim for roughly 1-inch cubes for even soaking and baking.
  • Whisk custard until smooth: Ensure the eggs, sugars, and dairy are well combined for a consistent custard base.
  • Soaking time is important: As noted in the recipe instructions, allowing the bread to soak in the custard for at least 30 minutes (or longer) is crucial for proper absorption and a tender interior. Pressing down occasionally helps ensure the bread is submerged.
  • Don’t overbake: Bake until the pudding is set and golden brown on top. A knife inserted in the center should come out mostly clean, with perhaps a little moistness, as noted in the instructions. Overbaking can result in a dry texture.
  • Use fresh rhubarb: Choose firm, vibrant rhubarb stalks. Chop them into small pieces (about ½ inch) so they soften nicely within the baking time.
  • Crystallized ginger adds texture and intense flavor: As noted in the recipe, while ground ginger provides warmth, finely chopped crystallized ginger adds pockets of chewy texture and a more intense ginger flavor.
  • Lemon zest adds brightness: Don’t skip the lemon zest! It provides a crucial bright note that cuts through the richness and complements the rhubarb and ginger.
• Common Mistakes to Avoid:
  • Using fresh, soft bread: Leads to a soggy texture.
  • Not soaking long enough: Results in dry spots in the pudding.
  • Overbaking: Leads to a dry, tough texture.
  • Burning the optional glaze: If making the glaze, whisk until smooth and don’t overheat if gently warming.
  • Adding the optional butter too early: Add small pieces to the top just before baking as suggested for added richness on the surface.
• Creative Recipe Variations:
  • Different bread: As suggested in the recipe, challah, brioche, or croissants provide a rich base. Sourdough or even good quality white bread can also be used.
  • Add other fruits: As suggested in the recipe, substitute some of the rhubarb with chopped strawberries or apples for different fruit combinations. Rhubarb pairs wonderfully with berries, similar to how it’s used in Strawberry Rhubarb Jam.
  • Richer pudding: As suggested in the recipe note, use all heavy cream instead of milk for a richer, more decadent pudding.
  • Different spices: Adjust the amounts of cinnamon, ginger, nutmeg, and cloves to your preference, or add a pinch of cardamom or allspice.
  • Add nuts: A sprinkle of chopped walnuts or pecans could be added to the mixture with the bread, rhubarb, and ginger.
  • Whiskey or rum: Add a tablespoon or two of whiskey or rum to the custard mixture for an extra layer of warmth and flavor (optional).
  • Different glaze: Instead of lemon glaze, use a simple vanilla glaze (powdered sugar with milk or cream and vanilla) or a caramel sauce drizzle.
  • Dark chocolate chips: A handful of dark chocolate chips could be folded in with the bread, rhubarb, and ginger for a decadent twist.
• Seasonal Adaptations: This pudding is particularly comforting during cooler months due to the warming spices, but the fresh rhubarb makes it a lovely transition dessert for spring.

8. Ingredients Section

Gathering these ingredients is the first step to your warm and comforting Spiced Rhubarb & Ginger Bread Pudding. Ensure your bread is day-old or slightly dried.

• For the Bread Pudding:
  • 6 cups day-old bread, cubed (about 1-inch cubes): The type of bread affects the richness and texture. Challah, brioche, or croissants are recommended for a richer pudding. Good quality sturdy white bread also works. Ensure it’s day-old or lightly toasted to dry it out slightly.
  • 4 large eggs: Provide richness and structure to the custard.
  • 2 cups whole milk: The liquid base of the custard. Room temperature is ideal.
  • 1 cup heavy cream: Adds richness and creaminess to the custard. Room temperature is ideal.
  • ½ cup granulated sugar: Sweetens the custard.
  • ¼ cup brown sugar, packed: Adds moisture and a deeper, caramel-like sweetness to the custard.
  • 1 teaspoon vanilla extract: Enhances the sweet and creamy flavors.
  • 1 teaspoon ground cinnamon: Provides classic warming spice.
  • ½ teaspoon ground ginger: Adds warming spice.
  • ¼ teaspoon ground nutmeg: Adds warming spice.
  • ¼ teaspoon ground cloves: Adds warming spice.
  • Pinch of salt: Balances the sweetness and enhances the flavors.
  • Zest of 1 lemon: Adds a bright, aromatic lift that cuts through the richness and complements the fruit and spices. Use a microplane zester for fine zest.
  • 1 ½ cups rhubarb, chopped (about 3 stalks, ½ inch pieces): Washed, trimmed, and chopped into small pieces. The tartness is key to balancing the sweetness.
  • ¼ cup crystallized ginger, finely chopped: Adds chewy texture and intense, sweet-spicy ginger flavor. As noted, if you don’t have it, use an extra ½ teaspoon of ground ginger, but the crystallized ginger is recommended.
  • Optional: 1 tablespoon of Butter: Cut into small pieces to dot on top of the pudding before baking for added richness and golden top.
• For the (Optional) Lemon Glaze:
  • 1 cup powdered sugar: The base of the glaze.
  • 2-3 tablespoons lemon juice: Provides tanginess and liquid for the glaze. Use freshly squeezed for best flavor. Add gradually to achieve desired consistency.
  • ½ teaspoon vanilla extract: Adds flavor to the glaze.

Measurement Conversions (Approximate):

• 6 cups cubed bread = approx. 250-350g depending on bread type
• 4 large eggs = approx. 200-220g
• 2 cups whole milk = approx. 480 ml
• 1 cup heavy cream = approx. 240 ml
• ½ cup granulated sugar = approx. 100g
• ¼ cup packed brown sugar = approx. 50g
• 1 teaspoon vanilla extract = approx. 5 ml
• 1 teaspoon ground cinnamon = approx. 2-3g
• ½ teaspoon ground ginger = approx. 1-2g
• ¼ teaspoon ground nutmeg = approx. 0.5-1g
• ¼ teaspoon ground cloves = approx. 0.5-1g
• Zest of 1 lemon = approx. 1-2 tsp
• 1 ½ cups rhubarb, chopped = approx. ½ – ¾ lb (225-340g)
• ¼ cup crystallized ginger, finely chopped = approx. 40-50g
• 1 tablespoon Butter = approx. 14g

Quality and Sourcing Recommendations: Use good quality day-old bread. Fresh rhubarb is best when in season. Crystallized ginger is usually found in the baking aisle.

Possible Ingredient Substitutions:

• Bread: See variations (challah, brioche, croissants, etc.).
• Whole milk/Heavy cream: As noted, use all heavy cream for a richer pudding. Lighter milk or half-and-half could be used for a less rich version.
• Sugars: Adjust the ratio of granulated to brown sugar or the total amount slightly to your preference.
• Spices: Adjust amounts or add/substitute with other warming spices like cardamom or allspice.
• Lemon zest: Orange zest could be used for a different citrus note.
• Rhubarb: See variations for other fruit substitutions (strawberries, apples).
• Crystallized ginger: See notes/variations (extra ground ginger).
• Optional Butter: Can be omitted for a slightly lighter pudding.

Notes on Ingredient Preparation: Cube the bread into roughly 1-inch pieces. Chop the rhubarb into small pieces (about ½ inch). Finely chop the crystallized ginger. Zest the lemon. If your bread is very fresh, lightly toast the cubes in the oven to dry them out slightly before making the pudding.

9. Step-by-Step Instructions

Making Spiced Rhubarb & Ginger Bread Pudding is a simple process that yields a warm, comforting dessert. Follow these steps.

1. Prepare the Bread and Baking Dish:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 9×13 inch baking dish (about 3-quart capacity) with butter or cooking spray.
   • If your bread isn’t already day-old or slightly stale, you can lightly toast the 6 cups of cubed bread on a baking sheet in the preheated oven for 5-7 minutes to dry them out slightly. This helps them absorb the custard better. Remove from oven and let cool slightly.
2. Make the Custard:
   • In a large mixing bowl (at least 4-quart capacity), whisk together the 4 large eggs until lightly beaten.
   • Add the 2 cups of whole milk, 1 cup of heavy cream, ½ cup of granulated sugar, ¼ cup of packed brown sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and a pinch of salt.
   • Whisk until all the ingredients are smoothly combined and the sugars are mostly dissolved.
   • Stir in the zest of 1 lemon.
3. Combine:
   • Add the 6 cups of cubed bread, the 1 ½ cups of chopped rhubarb, and the ¼ cup of finely chopped crystallized ginger to the custard mixture in the large bowl.
   • Use a spatula or large spoon to gently toss everything together until the bread cubes, rhubarb, and crystallized ginger are evenly coated and distributed throughout the custard.
4. Soak:
   • Pour the entire mixture from the bowl into the prepared 9×13 inch baking dish, spreading it out evenly.
   • Let the mixture sit in the baking dish for at least 30 minutes at room temperature. This allows the bread to fully absorb the custard.
   • For a deeper flavor and even better texture, you can cover the dish and refrigerate it for up to overnight. If refrigerating, allow it to sit at room temperature for about 20-30 minutes before baking.
   • During the soaking time (at room temperature or in the fridge), occasionally press down on the bread cubes with the back of a spoon or spatula to ensure they are submerged in the custard and absorbing the liquid.
5. Optional Butter:
   • If using the optional 1 tablespoon of butter, cut it into small pieces and dot these small pieces over the top surface of the bread pudding just before placing it in the oven. This adds extra richness and helps the top brown.
6. Bake:
   • Place the baking dish in the preheated oven (350°F / 175°C).
   • Bake for 45-55 minutes. The bread pudding is done when the pudding is set throughout (not liquid in the center) and the top is golden brown and slightly crispy around the edges.
   • To check for doneness, insert a knife or a skewer into the center of the pudding. It should come out mostly clean, as noted in the instructions (a little bit of moistness is okay, as it will continue to set as it cools slightly). If it comes out with wet custard, bake for a few more minutes. If baking from refrigerated, you may need to add 5-10 minutes to the baking time, as noted in the recipe note.
7. Cool:
   • Once baked, carefully remove the bread pudding from the oven and place the baking dish on a wire rack to cool slightly before serving. Letting it cool for 10-15 minutes allows it to set a bit further and makes it easier to scoop.
8. (Optional) Make the Glaze:
   • While the pudding is cooling slightly, whisk together the 1 cup of powdered sugar, 2-3 tablespoons of lemon juice (add gradually until desired consistency is reached), and ½ teaspoon of vanilla extract in a small bowl until smooth and drizzleable.
   • Drizzle the optional lemon glaze generously over the warm bread pudding before serving.

Visual Cooking Cues:

• Custard mixture: Smooth and well-combined.
• Soaking bread: Cubes absorbing the liquid, appearing softened.
• Baked pudding: Golden brown top, set throughout, edges may be slightly crispy.
• Knife/skewer test: Comes out mostly clean.

Possible Troubleshooting Tips:

• Pudding is soggy: This is usually due to using fresh, soft bread that didn’t absorb the custard properly or not allowing sufficient soaking time. Ensure bread is day-old or dried and soak for at least 30 minutes.
• Pudding is dry: This is usually a sign of overbaking. Ensure you test for doneness at the earlier end of the time range.
• Custard separated: This can happen if the heat is too high or if overbaked. Bake at the specified temperature and avoid overbaking. Using a water bath (placing the baking dish in a larger pan filled with hot water while baking) can help prevent this, similar to baking a cheesecake.
• Rhubarb is still hard: Ensure the rhubarb was chopped into small pieces (½ inch) so it softens within the baking time.
• Glaze is too thick/thin: Adjust consistency by adding a tiny bit more lemon juice (if too thick) or a tiny bit more powdered sugar (if too thin), whisking until smooth.

Explanation of Cooking Methods:

• Soaking: Allows the bread to absorb the liquid custard, creating a tender texture throughout the pudding.
• Baking: The heat of the oven sets the egg and dairy custard, transforming the liquid mixture into a solid pudding while the bread becomes soft and the top browns and crisps slightly. The rhubarb softens and becomes jammy.
• Melding Flavors: The soaking and baking process allows the flavors of the spices, ginger, lemon zest, and rhubarb to infuse into the custard and bread.
• Making Glaze: Combining powdered sugar with a liquid creates a simple pourable glaze.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest:

• What kind of bread is best for bread pudding? Day-old, slightly stale bread is ideal. Rich breads like challah, brioche, or croissants add extra flavor and richness. Good quality sturdy white bread also works well. Avoid very soft, squishy fresh bread.
• Do I have to soak the bread for 30 minutes? Soaking for at least 30 minutes at room temperature is recommended for proper absorption of the custard. Soaking longer, especially overnight in the refrigerator, can lead to an even more tender and flavorful pudding.
• Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Do not thaw it before chopping and adding to the mixture; it will thaw and cook as the pudding bakes. The cooking time might be slightly longer.
• What if I don’t have crystallized ginger? As noted in the recipe, you can use an extra ½ teaspoon of ground ginger. However, crystallized ginger adds a unique chewy texture and intense ginger flavor that is a lovely addition to this pudding.
• Is the lemon glaze necessary? The lemon glaze is optional, but it adds a lovely bright, tangy finish that complements the flavors of the bread pudding beautifully and provides extra sweetness.
• Can I make this ahead of time? Yes, you can assemble the bread pudding up to the point of baking and let it soak overnight in the refrigerator. This makes it a great make-ahead dessert for entertaining. Remember to add a few extra minutes to the baking time if baking from cold.
• What’s the best way to serve bread pudding? Bread pudding is traditionally served warm. It’s wonderful on its own, with a scoop of vanilla ice cream, whipped cream, or a drizzle of custard sauce or the optional lemon glaze.

This Spiced Rhubarb & Ginger Bread Pudding with Lemon Zest is a warm, comforting, and flavorful dessert that offers a delightful twist on a classic. The combination of sweet, tart, and spicy flavors is truly irresistible. Enjoy this hug in a baking dish!