Rhubarb Bread and Butter Pudding

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(serves 12) For the Rhubarb Syrup
  • 1kg rhubarb, washed & cut into chunks
  • 1 vanilla bean
  • 2 oranges, juiced
  • 1 orange zest
  • 1 tsp rosewater
          For the Custard
  • 130g unsalted butter
  • 1 vanilla bean
  • 400ml double cream
  • 400ml whole milk
  • 1 orange zest
  • 1 tsp ground cardamom
  • 6 large free-range eggs
  • 80g caster sugar
          Assembly of the Pudding
  • 1kg panettone or brioche, tear or cut into inch size chunks
  • 80g strawberry jam
  • 1 punnet strawberries
  • Flaked almonds, to garnish

For the Rhubarb Syrup
In a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.

For the Custard
Preheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.

Assembly of the Pudding

Place the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.