Name: Rhubarb Bread Pudding
Ingredients: 3 eggs; 2 egg yolks; 1 1/2 cups full cream milk; 1/2 cup sugar; 1/4 tsp sea salt; 1 1/2 lb rhubarb; 1/2 cup sugar; 1 tbsp rosewater; butter (to grease pan); 6 -8 slices brioche bread; icing sugar (for sprinkling on top); crushed unsalted pistachio (for sprinkling on top); maple syrup (to serve)

Rhubarb compote

Stir together all the ingredients for the rhubarb compote in a saucepan.
Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and allow to simmer.
When cool, blend till smooth (I used my Vitamix).

Assembling and baking

Cut brioche into 1½-in thick slices. Arrange slices in a single layer on a generously buttered rimmed baking sheet.
Slowly pour the custard mixture over the brioche slices, till all the custard is absorbed.
Transfer to pie dish, and chill for 1 hour.
Heat oven to 350F. Place pie dish in middle rack of oven, and bake covered, with foil, for 10 minutes.
Remove foil and continue to bake for another 15-20 minutes, till the sides of the dish appear golden, and the custard has set (you still want a bit of a wobble).
Sprinkle with icing sugar, and dust with crushed unsalted pistachios. Enjoy with maple syrup and rhubarb compote.⁣