Rhubarb and custard bread and butter pudding
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Rhubarb and custard bread and butter pudding
Forced rhubarb adds just the right amount of zing to this creamy, rich bread and butter pudding. You can use any sliced white bread if you don’t have brioche
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
579Kcal
Fat
36gr
Saturates
22gr
Carbs
53gr
Sugars
26gr
Fibre
2gr
Protein
10gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 50g light brown sugar
- zest of 1 orange
- 1 tsp ground cinnamon
- 600g forced rhubarb, cut into 3cm sticks
- 400g brioche loaf, cut into thick slices
- 50g butter, softened, plus extra to grease
- 300ml double cream
- 200ml whole milk
- 4 medium eggs
- 1 tsp vanilla extract
- 75g caster sugar
- 4 tbsp custard powder
- 1 tbsp demerara sugar
- ice cream or whipped cream, to serve
Step by step
- Butter a large baking dish (about 26cm round, or a 20cm x 30cm rectangular dish). Put the light brown sugar in a frying pan with 75ml water, the orange zest and cinnamon. Heat gently until the sugar has dissolved then bring to a simmer. Add the rhubarb and simmer for 2-3 minutes, or until it’s just softened. Remove from the heat and transfer the rhubarb to a plate, using a slotted spoon, and reserve the poaching syrup. Butter the brioche slices and cut each slice into two triangles.
- Put the cream and milk in a pan and heat gently. Meanwhile, whisk the eggs with the vanilla, caster sugar and custard powder. When the cream mixture is steaming, slowly pour over the egg mixture, whisking until you have a smooth custard.
- Layer the brioche in the buttered dish, interspersing with chunks of rhubarb and drizzling over the rhubarb poaching syrup. Strain the custard through a sieve and then pour it all over the brioche and rhubarb in the dish. Leave to soak for 30 minutes before baking.
- Preheat the oven to 180°C, fan 160°C, gas 4. Sprinkle with the demerara sugar and place the dish in a deep roasting tin. Pour boiling water into the roasting tin so it comes halfway up the sides of the pudding dish. Bake for 30-35 minutes, or until golden and the custard has set. Serve with ice cream or whipped cream.
