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Rhubarb-strawberry milk bun pudding Recipe
Ash Tyrrell

Rhubarb Strawberry Milk Bun Pudding

I recently made this rhubarb-strawberry milk bun pudding, and I can honestly say it felt like comfort food with a fresh twist. The soft milk buns soak up all that creamy custard while the tangy rhubarb and sweet strawberries balance each bite beautifully. I loved how the flavors came together—rich, fruity, and slightly tart
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 cups milk buns cubed – Soft, slightly stale buns absorb the custard better and prevent sogginess.
  • 1 cup fresh strawberries chopped – Use ripe, sweet strawberries for natural sweetness and flavor.
  • 1 cup rhubarb chopped – Adds a tart contrast; fresh works best for texture.
  • 3 large eggs – Helps bind everything and creates a rich custard base.
  • 2 cups milk – Whole milk gives a creamier texture but you can use low-fat if needed.
  • 1/2 cup granulated sugar – Adjust depending on how sweet your fruit is.
  • 1 teaspoon vanilla extract – Enhances overall flavor with a warm aroma.
  • 1/2 teaspoon cinnamon – Adds a subtle spice that pairs well with fruit.
  • 1 tablespoon butter for greasing – Prevents sticking and adds richness.

Method
 

  1. Start by cutting the milk buns into cubes and setting them aside. Chop the strawberries and rhubarb into small, even pieces so they cook uniformly. Grease your baking dish lightly with butter to prevent sticking and enhance flavor.
  2. In a mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until smooth. Make sure the sugar dissolves well to avoid graininess. The mixture should be creamy and slightly thick.
  3. Place the cubed buns into the greased dish and scatter the fruit evenly on top. Pour the custard mixture over everything, ensuring all bread pieces are soaked. Let it sit for 5–10 minutes so the buns absorb the liquid fully.
  4. Preheat your oven to 180°C (350°F) and bake the pudding for about 35–40 minutes. The top should turn golden, and the center should be set but still slightly soft. Avoid overbaking to keep it moist.
  5. Remove from the oven and let it cool for a few minutes before serving. This helps the pudding firm up slightly and enhances the flavors. Serve warm for the best taste and texture.

Notes

  • I always use slightly stale buns because they soak up the custard better without falling apart.
  • I like to sprinkle a little extra sugar on top before baking for a light caramelized crust.
  • I found that letting the mixture rest before baking makes the texture much richer.
  • I sometimes add a splash of cream instead of part of the milk for extra indulgence.
  • I prefer fresh rhubarb over frozen since it keeps the pudding from becoming watery.