Recipe courtesy of Darina Allen

Rhubarb Bread and Butter Pudding

  • Total: 3 hr 20 min
  • Prep: 2 hr 20 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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Ingredients

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

Directions

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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