Rhubarb Bread And Butter Pudding

Recipe Ingredients

1 lb	454g / 16oz	Red rhubarb - sliced into pieces
		Sugar - as needed
1/2		Butter
12		White bread - crusts removed
		Custard
2 cups	474ml	Heavy cream
1 cup	237ml	Milk
4 cups	792g / 27oz	Eggs - lightly beaten (large)
1 teaspoon	5ml	Vanilla
3/4 cup	148g / 5.2oz	Sugar - plus
		Sugar - for sprinkling
		Garnish
		Softly whipped cream

Recipe Instructions

Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered-side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered-side down, add rest of rhubarb and cover with last 4 bread slices.

In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cup sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight.

Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9480) - from the TV FOOD - NETWORK

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