Rhubarb and Custard Bread Pudding

Dessert, Pie, Cake, Ice Cream

Cook Time: 1 hr 10 min Servings: 8 Source:

Ingredients

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

Directions

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.