Rhubarb and custard bread pudding | Women's Weekly Food
Roll bread spread with a rhubarb and raspberry jam - like mini jam rollettes - smother with a custard mixture and bake until rich and decadent dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Rhubarb & custard bread pudding
- 1 3/4 cup (430ml) pouring cream
- 1 1/2 cup (375ml) milk
- 1 vanilla bean, split lengthways
- 700 grams loaf sliced white bread, crusts removed
- 60 grams butter, softened, plus 20g extra, melted
- 6 eggs
- 3/4 cup (165g) caster sugar
- 2 tablespoons demerara sugar
- 1 tablespoon icing sugar
- Rhubarb and raspberry jam
- 700 grams trimmed rhubarb, coarsely chopped
- 1/2 (110g) caster sugar
- 1/3 cup (80ml) water
- 2/3 cup (100g) frozen raspberries
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