Name: Rhubarb and custard bread pudding
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5
Ingredients: 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

Rhubarb and custard bread pudding

Australian Gourmet Traveller recipe for rhubarb and custard bread pudding.

Serves 5

Prep

25M

Cook

20M

Total

45M

Ingredients

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

Method

Main

1.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.

2.Preheat oven to 160C. Divide 2 tbsp rhubarb jam among five buttered 250ml ovenproof teacups or shallow bowls and set aside.

3.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.

4.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.