Recipe

Rhubarb & custard bread pudding

Jan 31, 2011 1:00pm
  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Rhubarb & custard bread pudding
  • 1 3/4 cup (430ml) pouring cream
  • 1 1/2 cup (375ml) milk
  • 1 vanilla bean, split lengthways
  • 700 gram loaf sliced white bread, crusts removed
  • 60 gram butter, softened, plus 20g extra, melted
  • 6 eggs
  • 3/4 cup (165g) caster sugar
  • 2 tablespoon demerara sugar
  • 1 tablespoon icing sugar
Rhubarb and raspberry jam
  • 700 gram trimmed rhubarb, coarsely chopped
  • 1/2 (110g) caster sugar
  • 1/3 cup (80ml) water
  • 2/3 cup (100g) frozen raspberries

Method

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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