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Bread Pudding with Lemon Rhubarb Sauce Recipe


Bread pudding at its best!


  • Bread Pudding Mixture:
  • 1/2 c. Kitchen Kettle Rhubarb Jam
  • 2 Tbsp. fresh lemon juice
  • 1 c. raisins
  • 1 loaf French bread, broken up and allowed to harden
  • 4 c. milk
  • 3 eggs
  • 2 c. granulated sugar
  • 2 Tbsp. vanilla
  • 3 Tbsp. melted butter
  • Lemon Rhubarb Sauce:
  • 1/2 c. butter
  • 1 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 1/2 c. confectioners sugar
  • 1/2 c. Kitchen Kettle Rhubarb Jam


Mix together Rhubarb Jam, lemon juice and raisins. Microwave on high for 1 minute. Set aside. In a large bowl, combine milk, eggs, sugar and vanilla. Soak bread in milk mixture, mixing well until completely combined. Pour melted butter in the bottom of a 9x13x2" pan. Bake at 375 degrees for about 40 minutes or until firm and golden brown. Allow to cool slightly. When cooled, take a large fork and poke holes into the bead pudding. Pour the Lemon Rhubarb Sauce over the bread pudding and serve immediately.

Lemon Rhubarb Sauce:
Place butter, lemon zest, and lemon juice in a mixer bowl and beat on medium speed until creamy. Add confectioners' sugar and rhubarb jam and beat until light and fluffy.

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