- Rhubarb & Custard Bread Pudding.jpg (37.95 KiB) Viewed 168 times
Takes: 45 minutes plus cooling and standing time
Serves: 5
No nutritional information available.
Ingredients
- 450g rhubarb, trimmed, cut into 2cm pieces and rinsed
- 175g caster sugar, plus 50g extra
- Juice of 1 orange
- Juice of 1 lemon
- 2 small, unsliced white loaves (about 300g each), crusts removed
- 40g butter, softened
- 300ml pot double cream
- 200ml milk
- 4 eggs
- 1 tsp vanilla extract
- Icing sugar, for dusting
Method
1. Combine the rhubarb, sugar and juices in a saucepan. Stir over a medium - high heat until the sugar has dissolved, then simmer, stirring occasionally, for 4 - 5 minutes until thick and jammy. Transfer to a bowl and leave to cool.
2. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Divide 2 tbsp of the rhubarb jam between 5 x 250ml/8fl oz ovenproof teacups or bowls.
3. Slice each loaf of bread lengthways into 4 x 1 cm thick slices. Butter one side of each slice and spread with the remaining jam (you may not need all of it). Roll each slice up tightly, then cut each roll in ½ widthways. Place 3 rolls, cut side up, in each teacup or bowl.
4. Whisk the cream, milk, eggs, extra sugar and vanilla extract in a bowl. Divide between the teacups or bowls and stand for 10 minutes. Place on a baking tray and bake for 10 - 12 minutes until golden and set. Dust with icing sugar and serve warm.
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