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.

60 min · serves 8

Ingredients

• ½ cup (125 ml/4.2 fl oz) water
• ⅔ cup (150 g/5.3 oz) superfine sugar, plus 1 tablespoon
• 400 g rhubarb, trimmed and chopped into 3–4 cm pieces
• 2½ cups (625 ml/1.32 pints) milk
• ⅓ cup plus 1 tablespoon (100 ml) heavy cream, plus extra to serve (optional)
• 1 teaspoon vanilla extract
• 4 tablespoons custard powder
• 2 eggs
• ⅔ stick (80 g) butter
• 10 slices thick-sliced white sandwich bread, crusts removed and cut into triangles
• 2 teaspoons powdered sugar, to serve

Steps

1. Preheat the oven to 160 C.
2. Heat the water and ¼ cup (60 g) of sugar in a large frying pan over medium heat until the syrup bubbles.
3. Add the rhubarb and simmer for 3 minutes, turning occasionally.
4. Remove the heat and set aside to soak.
5. Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
6. Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
7. Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
8. Grease a 30 by, deep baking pan. Butter the bread slices.
9. Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
10. Pour in the custard to cover the bread slices. Soak for 20 minutes.
11. Bake for 30 minutes until the bread puffs up.
12. Scatter over 1 tablespoon sugar.
13. Increase temperature to 180 C and bake for 5 more minutes until golden.
14. Dust with powdered sugar and serve optionally with rhubarb syrup and cream.

More recipes with rhubarb, milk, vanilla, eggs, butter or bread

Adapted from “Rhubarb and Custard Bread Pudding” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.