Rhubarb Bread Pudding with Custard
User Reviews
4.7
63 reviews
Excellent
Rhubarb Bread Pudding with Custard
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A light and delicious rhubarb flavored bread pudding, served with orange custard.
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Ingredients
- 1 large stalk of rhubarb (or 2 small stalks, cut into pieces and roasted- see instructions for baked rhubarb)
- 2 cups stale bread (or brioche, cut into roughly 1" cubes - in UK, use an 8 oz mug to measure the 2.5 cm bread cubes)
- 1 ½ cups milk
- ½ cup cream
- 1 Tbsp sugar
- 1 oz butter (melted)
- 1 egg
- ¼ tsp nutmeg (grated )
- 2 Tbsp Rhubarb compote
For the custard: follow the directions for the custard recipe
- ½ yield homemade custard recipe (follow recipe, you only need half of the custard for this dessert)
- ½ tsp orange zest (freshly grated)
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Instructions
Prepare the baked rhubarb:
- Follow the directions for baking the rhubarb *However, cut the rhubarb into 1" (2.5 cm) pieces instead of as directed.
Assemble the rhubarb bread pudding:
- Cut the stale (or lightly toasted) bread into 1" (2.5 cm) cubes.
- Drizzle the melted butter over the cubes of stale bread/brioche.
- Beat the egg in a jug and then pour in the milk.
- Next, add the cream, sugar and nutmeg and beat well with a whisk.
- In a 8" x 8" or similar sized baking dish (rub with butter if you like), add the baked rhubarb when it's ready. Add evenly across the dish.
- Now, spoon the stewed rhubarb carefully over the bread in the pan.
- Slowly, pour the egg mixture over the rhubarb and bread.
Bake the pudding:
- Oven temperature: 350℉/ 175℃
- Allow to sit for about 20 minutes or longer, then preheat the oven. When the oven is ready, place it in the center of the oven for about 30 minutes, or until puffed and golden.
- Let cool slightly, it will deflate, then serve warm with orange custard, if you like.
Add the orange custard:
- Follow the directions for the custard recipe (printable recipe below); you should only need half of what the recipe yields. Add the grated orange zest when finished. Pour generously over servings of the rhubarb pudding.
Notes
- This recipe can be served as is, or with the orange custard sauce.
- When reheating, a microwave is the best choice as it will puff the dessert back up to its original state, and won't dry it out.
- Does not freeze well.
Nutrition Information
Show Details
Serving
1
Calories
419kcal
(21%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
157mg
(52%)
Sodium
321mg
(13%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
832IU
(17%)
Vitamin C
1mg
(1%)
Calcium
247mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 419kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 157mg | 52% |
| Sodium | 321mg | 13% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 247mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
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