Rhubarb bread pudding

Prep: 45 mins
Cook: 55 mins
Rhubarb bread pudding
A twist on the classic bread and butter pudding, the rhubarb adds a tangy taste. 

325ml milk

3 large eggs

Juice of one orange

100g granulated sugar

10g cornstarch

1 vanilla bean, split

12 pieces bread, cut into 2 cm chunks

5 medium stalks fresh rhubarb, chopped

Zest of 1 large orange

110g brown sugar

Preheat the oven to 160ºC / 350ºF / Gas Mark 4. Lightly a 20 x 20 cm baking dish grease with butter.

In a large bowl whisk the milk, eggs, orange juice, sugar and cornstarch.

Use a paring knife to scrape the vanilla seeds into egg mixture and then whisk to mix.

Add bread chunks and stir to completely wet the bread.

Add the chopped rhubarb and orange zest to the bread mixture and mix well.

Spoon bread pudding mixture into the baking dish and let the mixture sit for at least 30 minutes.

Cover the baking dish with foil and bake pudding for 40 minutes.

Uncover the pudding and sprinkle the top evenly with brown sugar.

Bake for an additional 10 minutes or until pudding is set.

Serve warm with ice cream.

Serves
8

Preparation Time
45 minutes

Cooking Time
55 minutes

Main ingredients
Fruit

Recipe Type
Cakes & Baking, Dessert

Special Info
Nut free

Level of Difficulty
Easy

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