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Rhubarb Bread Pudding
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Rhubarb Bread Pudding

Author: Shayma Saadat

Equipment

  • 9 inch pie dish or cake pan

Ingredients

Custard

  • 3 eggs
  • 2 egg yolks
  • 1 1/2 cups full cream milk
  • 1/2 cup sugar
  • 1/4 tsp sea salt

Rhubarb compote

  • 1 1/2 lb rhubarb
  • 1/2 cup sugar
  • 1 tbsp rosewater

For the bread pudding

  • 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

Instructions

Custard

  • Whisk together all the ingredients for the custard. Set aside.

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.⁣