Rhubarb and custard bread pudding

Enjoy a warm and comforting winter dessert.
rhubarb & custard   bread pudding
1H 10M

Dessert of rolled bread with a rhubarb and raspberry jam – like jam rollettes – and smothered with a custard mixture and baked until rich and tasty.

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Rhubarb & custard bread pudding
Rhubarb and raspberry jam


Rhubarb & custard bread pudding

1.To make rhubarb and raspberry jam, place ingredients in a large saucepan over medium heat; bring to a simmer. Simmer, uncovered, 15 minutes or until thick. Cool.
2.Preheat oven to 160°C. Grease a 2-litre (8-cup) baking dish measuring 24cm x 34cm x 5cm.
3.Place cream, milk and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; stand 15 minutes. Discard vanilla bean.
4.Meanwhile, spread bread slices with softened butter, flattening the bread slightly (this will help it stay rolled when filled). Spread slices with tablespoons of jam. Roll slices up like a swiss roll to enclose filling; cut in half crossways. Arrange bread spirals, cut-side up, in dish.
5.In a large bowl, whisk eggs and caster sugar until combined. Whisk in cream mixture. Pour custard mixture over bread and stand 15 minutes.
6.Brush tops of bread spirals with melted butter; sprinkle with demerara sugar.
7.Bake pudding for 40 minutes or until custard is just set; stand 10 minutes before serving, dusted with icing sugar.

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