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Rhubarb and custard bread pudding

You'll need

2 small unsliced loaves wholemeal bread (about 300gm each), crusts removed 40 gm softened butter 300 ml pouring cream 200 ml milk 4 eggs 55 gm (¼ cup) raw caster sugar Seeds of 1 vanilla bean 4 sugar cubes, coarsely crushed   Rhubarb jam 450 gm rhubarb, cut into 2cm pieces 180 gm raw caster sugar Juice of 1 orange and 1 lemon


  • 01
  • For rhubarb jam, rinse rhubarb in a colander, shake off excess water and transfer to a saucepan. Add sugar and juices, stir occasionally over medium-high heat until sugar dissolves, then stir occasionally until thick and jammy (4-5 minutes). Transfer to a container and refrigerate until chilled. Jam will keep refrigerated for 2 weeks.
  • 02
  • Preheat oven to 160C. Divide 2 tbsp rhubarb jam among five buttered 250ml oven­proof teacups or shallow bowls and set aside.
  • 03
  • Slice each loaf of bread lengthways into four 1cm-thick slices, butter one side of each slice and spread with a little rhubarb jam (you may have some jam left over). Roll each slice into a short cylinder, then cut each roll in half widthways. Place three rolls, cut-side up, in each teacup.
  • 04
  • Whisk cream, milk, eggs, sugar and vanilla seeds in a bowl to combine, divide among teacups and stand for 10 minutes. Scatter with crushed sugar cubes, place on a tray and bake until golden and set (10-12 minutes). Stand for 10 minutes and serve warm.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 5 people
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At A Glance

  • Serves 5 people

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