Rhubarb Bread and Butter Pudding

Total Time:
3 hr 20 min
2 hr 20 min
1 hr

6 to 8 servings

  • 1 pound red rhubarb, sliced into pieces
  • sugar
  • 1/2 stick butter
  • 12 slices white bread, crusts removed
  • Custard:
  • 2 cups heavy cream
  • 1 cup milk
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon sugar for sprinkling
  • Garnish:
  • Softly whipped cream
  • 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 cups 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.

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