Rhubarb and Ricotta Bread and Butter Pudding
Bread and Butter Pudding is a nostalgic dessert and this version, made with roasted rhubarb and a velvety ricotta custard, is fabulous served with a drizzle of cream or a scoop of vanilla ice cream.
Ingredients
- 300 g rhubarb, trimmed and cut into 3 – 4 centimetre lengths
- 3 tbsp caster sugar
- Zest of ½ an orange
- 10 slices sliced white bread
- 50 g unsalted butter, softened
- 250 g ricotta
- 3 eggs
- 1 tsp vanilla extract
- 350 mL full cream milk
- 150 mL cream
- 100 g caster sugar
- Icing sugar, for dusting
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