Rhubarb Bread and Butter Pudding |
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Prep Time: 140 Minutes Cook Time: 60 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Ingredients:
1 pound red rhubarb, sliced into pieces |
sugar |
1/2 stick butter |
12 slices white bread, crusts removed |
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 |
softly whipped cream |
Directions:
1. 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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