Bread and butter pudding with rhubarb

Name: Bread and butter pudding with rhubarb
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 500 g zopf bread; 100 g sugar; 1 tsp vanilla paste; a little icing sugar; 120 g butter; 3 dl milk; 2 ½ dl full cream; 4 eggs; 350 g red rhubarb; 1 organic lemons; 20 g almonds

Baking sweet

Total: 1 hr 20 min. | Active: 20 min.

vegetarian

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Slightly stale bread is ideal for this recipe. Similar to French toast, the bread is softened with a mixture of egg & milk and then baked in the oven. The sweet yet tart rhubarb adds a fruity flavour.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Rhubarb
350 g	red rhubarb, diagonally in approx. 3 cm thick slices
50 g	sugar

Bread
500 g	zopf bread day-old
120 g	butter, soft

Sauce
3 dl	milk
2 ½ dl	full cream
4	eggs
50 g	sugar
1 tsp	vanilla paste
1	organic lemon, use a little grated zest
20 g	almonds, coarsely chopped

To bake
a little	icing sugar

How it's done

Rhubarb

Mix the rhubarb and sugar in a bowl, leave to absorb for approx. 15 mins., drain the resulting liquid. Place half of the rhubarb in the prepared dish.

Bread

Cut the bread into slices approx. 1.5 cm thick, spread with butter. Place the slices of bread and the remainder of the rhubarb in the dish in alternate layers.

Sauce

Mix the milk with all the other ingredients up to and including the lemon zest, pour over the bread, leave to stand for approx. 15 mins. Scatter the almonds on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then dust with icing sugar.

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