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Rhubarb bread and butter pudding

Rhubarb baked with a custard-soaked brioche is a heavenly combination. Allow time for soaking

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Rhubarb bread and butter pudding - rhubarb recipes - food - allaboutyou.com

Serves: 4-6

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Ingredients

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RHUBARB FLAPJACK CRUMBLE RECIPE
10 WAYS WITH RHUBARB
FIND A GREAT QUICK AND EASY RECIPE

  • 50g butter, melted
  • 400g brioche loaf, sliced
  • 300g rhubarb, thinly sliced
  • 2 large eggs
  • 1 egg yolk
  • 500ml creamy milk, preferably Jersey
  • 100ml double cream
  • 1 tablespoon caster sugar
  • ½ teaspoon vanilla essence

Method

  1. Heat the oven to 170ºC (150ºC fan oven) gas mark 3. Brush a deep 24cm square dish (or similar dimensions) with a little of the melted butter.
  2. Layer the brioche in the dish brushing each side with butter as you go. Tuck the rhubarb among the layers.
  3. Beat together the eggs, milk and cream. Stir in the sugar and vanilla essence. Pour over the sliced brioche, then leave to soak for 30 minutes.
  4. Put the dish inside a roasting pan and fill with enough boiling water to reach halfway up the sides. Bake for 30-40 minutes until golden and set. Serve warm with cream or custard.

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