Lemon Thyme Rhubarb Bread Pudding
Ingredients
- 2 teaspoons lemon zest (from 1 lemon)
- 1 tablespoon fresh thyme leaves, plus more for serving
- 1 ¼ cups plus 1 tablespoon granulated sugar, divided
- 1 ½ pounds fresh rhubarb stalks, trimmed and cut into 1-in. pieces (about 5½ cups)
- 2 cups whole milk
- 1 ½ cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 large eggs
- 2 large egg yolks
- 1 loaf challah, cut into 1½-in. cubes (about 16 cups)
- Cooking spray
- 2 tablespoons unsalted butter, melted
- Vanilla ice cream, for serving (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments