2small unsliced loaves wholemeal bread (about 300gm each), crusts removed40 gmsoftened butter300 ml pouring cream200 mlmilk4eggs55 gm (¼ cup) raw caster sugarSeeds of 1 vanilla bean4 sugar cubes, coarsely crushedRhubarb jam450 gm rhubarb, cut into 2cm pieces180 gm raw caster sugarJuice of 1 orange and 1 lemon
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.
Preheat oven to 160C. Divide 2 tbsp rhubarb jam among five buttered 250ml ovenproof teacups or shallow bowls and set aside.
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.
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.