Rhubarb and custard bread and butter pudding recipe | Sainsbury`s Magazine
Forced rhubarb adds just the right amount of zing to this creamy, rich bread and butter pudding recipe
Ingredients
- 50g light brown sugar
- zest of 1 orange
- 1 tsp ground cinnamon
- 600g forced rhubarb, cut into 3cm sticks
- 400g brioche loaf, cut into thick slices
- 50g butter, softened, plus extra to grease
- 300ml double cream
- 200ml whole milk
- 4 medium eggs
- 1 tsp vanilla extract
- 75g caster sugar
- 4 tbsp custard powder
- 1 tbsp demerara sugar
- ice cream or whipped cream, to serve
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