Rhubarb and ricotta bread & butter pudding - Good Food Middle East
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
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Ingredients
- 400g rhubarb
- 150g golden caster sugar
- 300ml whole milk
- 300ml double cream
- ½ tsp vanilla extract
- 3 large eggs, plus 1 egg yolk
- about 250g bread (soft white rolls, sliced bread, or brioche)
- 35g butter
- 200g ricotta
- 25g icing sugar, plus extra for dusting
- 1 lemon, zested
- 1 orange, zested
- crème fraîche, or cream and Greek yogurt, to serve
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