Rhubarb and custard bread pudding
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Serves
5
Cooking Time
Prep time 25 mins, cook 20 mins (plus cooling, standing)
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2
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small unsliced loaves wholemeal bread (about 300gm each), crusts removed
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40 gm
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softened butter
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300 ml
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pouring cream
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200 ml
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milk
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4
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eggs
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55 gm
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(¼ cup) raw caster sugar
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Seeds of
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1 vanilla bean
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4
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sugar cubes, coarsely crushed
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| Rhubarb jam |
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450 gm
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rhubarb, cut into 2cm pieces
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180 gm
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raw caster sugar
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Juice of
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1 orange and 1 lemon
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1
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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.
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2
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Preheat oven to 160C. Divide 2 tbsp rhubarb jam among five buttered 250ml ovenproof teacups or shallow bowls and set aside.
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3
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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.
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4
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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.
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This recipe is from the June 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Lucy Weight