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.[1]
Total Time
1 hour
Servings
8
½ cup (125 ml/4.2 fl oz) water
⅔ cup (150 g/5.3 oz) superfine sugar, plus 1 tablespoon
400 g (14 oz) rhubarb, trimmed and chopped into 3–4 cm (1.2–1.6 in) pieces
2½ cups (625 ml/1.32 pints) milk
⅓ cup plus 1 tablespoon (100 ml/3.4 US fl oz) heavy cream, plus extra to serve (optional)
1 teaspoon vanilla extract
4 tablespoons custard powder
2 eggs
⅔ stick (80 g/2.8 oz) butter
10 slices thick-sliced white sandwich bread, crusts removed and cut into triangles
2 teaspoons powdered sugar, to serve
Preheat the oven to 160 °C (320 °F).
Heat the water and ¼ cup (60 g/2.1 oz) of sugar in a large frying pan over medium heat until the syrup bubbles.
Add the rhubarb and simmer for 3 minutes, turning occasionally.
3 minutes
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−20 cm (12-by−7.9 in), 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.
20 minutes
Bake for 30 minutes until the bread puffs up.
30 minutes
Scatter over 1 tablespoon sugar.
Increase temperature to 180 °C (356 °F) and bake for 5 more minutes until golden.
Dust with powdered sugar and serve optionally with rhubarb syrup and cream.