Rhubarb and Custard Bread Pudding
Rhubarb and custard pudding is a recipe adapted from page 21 of the February 2023 edition of Tesco's magazine.
- Time
- 1 hour
- Servings
- 8
Ingredients
- 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
Method
- Preheat the oven to 160 C.
- Heat the water and ¼ cup (60 g) of sugar in a large frying pan over medium heat until the syrup bubbles.
- Add the rhubarb and simmer for 3 minutes, turning occasionally.
- Remove the heat and set aside to soak.
- Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
- Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
- Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
- Grease a 30 by, deep baking pan. Butter the bread slices.
- Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
- Pour in the custard to cover the bread slices. Soak for 20 minutes.
- Bake for 30 minutes until the bread puffs up.
- Scatter over 1 tablespoon sugar.
- Increase temperature to 180 C and bake for 5 more minutes until golden.
- Dust with powdered sugar and serve optionally with rhubarb syrup and cream.