At Cleo’s wonderful suggestion, we discussed comfort food for our May 2026 edition of Around the Kitchen Table. I linked to recipes for a couple of family favorites—Fläskpannka and Chickpea Noodle Soup—but left out bread pudding. Comforting, tasty bread pudding deserves a post all its own.
The basic recipe is
a thrifty use of leftover or stale bread, but the cooks of Mystery Lovers’
Kitchen have posted some elevated variations over the years. You’ll find links
to our past recipes below. Below those links you’ll find my latest
contribution, Rhubarb Bread Pudding.
Dessert for Breakfast: Individual Bread
Puddings
Irish Bread and Butter Pudding
Krista’s Double Chocolate Bourbon Bread
Pudding
Rhubarb
Bread Pudding
Look for a free,
downloadable, printable pdf of the recipe below the cooking directions.
Ingredients
5 slices day-old
bread (I used sourdough. Whole wheat is good, too)
3 tablespoons
butter or margarine, softened (less is okay)
2 cups milk
1/2 cup sugar (I
used brown)
1/4 cup crystalized
sugar, chopped
2 to 3 cups rhubarb,
cut into 1/2-inch pieces
1 teaspoon vanilla
extract
1/4 teaspoon salt
2 eggs
Directions
Preheat oven to 350
degrees F.
Grease an 8” or 9”
square pan (or the approximate equivalent – bread pudding in an oval casserole
dish is lovely)
Spread one side of
each slice of bread with butter or margarine. Arrange the bread slices in the
prepared pan, butter side up, in one or two layers. You can cut some of the
slices so they fit the pan more exactly. (I didn't really need to cut my slices into so many smaller pieces but I enjoyed the pattern.)
Add the sliced
rhubarb over the bread. Sprinkle the ginger over the rhubarb.
Heat the milk and
sugar until steaming (microwaving is fine). Remove from heat and stir in the
vanilla and salt.
In a mixing bowl,
beat the eggs lightly, then gradually stir the hot milk mixture into the eggs. Pour
eggy-milky mixture over the rhubarb and bread.
Bake, uncovered,
for 30 to 45 minutes, or until a knife stuck in the middle of the pudding comes
out clean. Baking time will depend on the size of the pan, how many layers of
bread, etc.
Serve warm or cold, with or without ice cream or warm pouring custard.
💖 click here for a free, downloadable, printable pdf of this recipe
On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And, when needed, she steps in to help the police solve murders . . .
Now available for pre-order – two Haunted
Shell Shop mysteries!
Book 2 - new paperback edition of There’ll
Be Shell to Pay – coming May 26
and
Book 3 - All Shell Breaks Loose – coming
June 30
Maureen
and her sleuthing sidekicks Glady, Burt, and Emrys (the ghost of an 18th
century pirate) meet up with three women who call themselves the Fig Ladies.
The ladies came to Ocracoke for the figs, but they’ve found a body. Can they be
trusted, or is something figgy going on?
Dr.
Irving Allred is boasting around town that he’s about to get his hands on an
authentic haunted sword. But minutes after Maureen hears the story, a woman
walks into the Moon Shell, sword in hand. She found it while walking her
bulldog on the beach—and its blade is stained with what looks like blood.
Happy reading!
The
Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of
the award-winning, national bestselling Haunted Yarn Shop Mysteries and the
Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s
Fiction. Her short stories have appeared in Alfred Hitchcock Mystery
Magazine and she’s a winner of the Sherwood Anderson Award for Short
Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.
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