Rhubarb Bread And Butter Pudding

By á-170456

Ingredients

• CUSTARD:
• 1 pound red rhubarb sliced into pieces
• Sugar as needed
• 1/2 stick butter
• 12 slices white bread crusts removed
• 2 cups heavy cream
• 1 cup milk
• 4 large eggs lightly beaten
• 1 teaspoon vanilla
• 3/4 cup sugar plus
• Sugar for sprinkling
• GARNISH:
• Softly whipped cream

Details

Servings 6

Preparation

Step 1

Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered-side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered-side down, add rest of rhubarb and cover with last 4 bread slices.

In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cup sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight.

Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.

This recipe yields 6 to 8 servings.