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Rhubarb and Custard Bread Pudding

Rhubarb and Custard Bread Pudding — a recipes for dessert recipe, 11 ingredients, about 60 min.

Serves 8 · 60 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup (125 ml/4.2 fl oz) water
  • ⅔ cup (150 g/5.3 oz) superfine sugar, plus 1 tablespoon
  • 400 g rhubarb, trimmed and chopped into 3 - pieces
  • 2½ cups (625 ml/1.32 pints) milk
  • ⅓ cup plus 1 tablespoon (100 ml) heavy cream, plus extra to serve (optional)
  • 1 teaspoon vanilla extract
  • 4 tablespoons custard powder
  • 2 eggs
  • ⅔ stick (80 g) butter
  • 10 slices thick-sliced white sandwich bread, crusts removed and cut into triangles
  • 2 teaspoons powdered sugar, to serve
Make it lactose-friendly
  • 2½ cups (625 ml/1.32 pints) milk → lactose-free milk, oat milk, or almond milk
  • ⅓ cup plus 1 tablespoon (100 ml) heavy cream, plus extra to serve (optional) → lactose-free heavy cream or full-fat coconut cream
  • 4 tablespoons custard powder → custard made with lactose-free milk
  • ⅔ stick (80 g) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 160 C.
  2. Heat the water and ¼ cup (60 g) of sugar in a large frying pan over medium heat until the syrup bubbles.
  3. Add the rhubarb and simmer for 3 minutes, turning occasionally.
  4. Remove the heat and set aside to soak.
  5. Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
  6. Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
  7. Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
  8. Grease a 30 by, deep baking pan. Butter the bread slices.
  9. Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
  10. Pour in the custard to cover the bread slices. Soak for 20 minutes.
  11. Bake for 30 minutes until the bread puffs up.
  12. Scatter over 1 tablespoon sugar.
  13. Increase temperature to 180 C and bake for 5 more minutes until golden.
  14. Dust with powdered sugar and serve optionally with rhubarb syrup and cream.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0