I am always looking for new ways to cook rhubarb, so I am very excited to share with you this rhubarb bread and butter pudding recipe!
Rhubarb is one of my favourite vegetables (that feels very wrong to write as I always associate it with desserts!) and has such a unique flavour.
And, while I often make a rhubarb crumble or pie, it’s been really nice to experiment with new recipes! I think this rhubarb and custard bread and butter pudding is a lovely texture and change to my usual way of cooking.
I have chosen to use brioche for my recipe but you can always bring it back to basics by using day old bread, or you can use croissants or even donuts if you are looking for something a little more indulgent!
But, one thing I really recommend, is allowing a little time to soak your mix. Preferably for a minimum of 3-5 minutes but best if left up to 30 minutes but don’t worry if you don’t have the time, this can be cooked immediately if needs be!
- 6-8 Slices brioche (cut into 2″ cubes)
- 300g Rhubarb
- 350ml Milk (1 1/2 cups)
- 150ml Cream (3/4 cup)
- 3 Eggs, beaten
- 2tbsp Butter + more for greasing
- 75g Caster sugar (1/3 cup)
- 50g Light brown sugar + more for sprinkling
- 2tsp Vanilla extract
- Pinch of salt
- Ice cream
- Ovenproof dish
- 2x Saucepan
- Mixing bowl
- Grease your ovenproof dish with some butter.
- Butter one side of your brioche slices before cutting or breaking your bread into 2″ pieces and adding to the ovenproof dish.
- Wash your rhubarb before cutting into 1/2″ pieces.
Take 50g soft brown sugar and add to a saucepan along with 100ml water.
Melt together before adding the rhubarb and allowing to cook for approx one minute. Turn the rhubarb and cook for one further minute before removing from the heat.
Remove the rhubarb with a slotted spoon and allow to cool on a plate.
Try not to have the rhubarb touching as they will continue to cook if too close.
Once cooled, add rhubarb to the bread in your oven dish.
- Using a small saucepan, heat together 350ml milk and 150ml double cream until reaching boiling point.
- Next, whisk your 75g caster sugar and 3 eggs in a mixing bowl before slowly adding your hot milk and cream mix.
- Whisk in 2tsp vanilla extract and pinch of salt.
Continue to whisk until smooth.
- Pour the custard mix over your bread and rhubarb.
Ensure that all pieces are covered in some of the liquid.
I would recommend that you now leave this to soak for up to 30 minutes to really infuse and moisten the bread with the liquid before placing in the oven.
Please leave for a minimum of 3-5 minutes if you are short on time.
- Preheat oven to 180°C/350°F
- Sprinkle the top of your mix with some light brown sugar.
- Add to the oven once heated and bake for 30-45 minutes.
Cover the ovenproof dish with foil and cook for 15-20 minutes. Then remove the foil and cook for a further 10-15 minutes.
You are looking for the bread to brown and the custard to set but still have a little movement.
You can serve this warm from the oven or at room temperature.
I like my warm with some cream or ice cream!
Keep in an airtight container and eat within 1-2 days for best taste.
Once cooled, this can be frozen for up to three months. Defrost thoroughly before eating.