Description
A comforting British dessert combining tart rhubarb, sweet custard, and buttery, toasted bread. Perfect for any occasion, this easy-to-make pudding offers a balance of flavors and textures in each spoonful.
Ingredients
500g rhubarb, trimmed and chopped
8–10 slices bread, day-old (brioche or challah recommended)
50g butter, softened
4 large eggs
600ml milk, whole
100g caster sugar
1 tsp vanilla extract (optional)
Instructions
Preheat oven to 180°C (350°F) and grease a deep baking dish.
Trim and chop rhubarb, then lightly sauté with 25g butter for 5 minutes. Set aside.
Toast bread until golden and arrange in the dish.
Melt remaining butter and brush over the bread.
Whisk eggs, milk, sugar, and vanilla extract; stir in sautéed rhubarb.
Pour custard mixture over the bread and rhubarb, pressing down gently to soak.
Let rest for 10 minutes, then bake for 45-50 minutes until puffed and golden.
Notes
Use fresh or thawed frozen rhubarb (drained).
Brioche or challah provides richer flavor but any soft bread works.
Adjust sugar to balance rhubarb’s tartness.
Let cool slightly before serving for cleaner slices.
- Prep Time: 20
- Cook Time: 45
- Category: DESSERTS
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg