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Rhubarb and custard bread and butter pudding recipe

18 ratings

Indulge in the mouth-watering flavour combination of tart rhubarb and sweet vanilla custard with this recipe. Perfect for special occasions or as a comforting treat, this recipe is sure to be a crowd-pleaser. See method

Serves 8
Takes 1 hr plus 20 mins soaking
450 calories / serving
Vegetarian

Ingredients

150g caster sugar, plus 1 tbsp
400g rhubarb, trimmed and cut into 3-4cm pieces
650ml milk
100ml whipping cream, plus extra to serve (optional)
1 tsp vanilla extract
4 tbsp custard powder
2 medium eggs
75g unsalted butter, at room temperature
10 slices thick-sliced white bread, crusts trimmed, sliced into triangles
2 tsp icing sugar, to serve

We’ve used a thickly sliced white loaf, but any old bread or even day-old croissants will work. If you’re using less soft or stale bread or pastries, double the soaking time after adding the custard.

Each serving contains

Energy
1885kj
450kcal 23%
Fat
18g 25%
Saturates
10g 51%
Sugars
28g 31%
Salt
0.8g 13%

of the reference intake
Carbohydrate 60.2g Protein 10.6g Fibre 3.2g

Method

Heat 100ml water and 50g sugar over a low heat in a frying pan large enough to hold the rhubarb in a single layer. When the sugar has dissolved and the syrup starts bubbling, add the rhubarb and simmer for 3 mins, turning the pieces as they cook. Remove from the heat and leave in the pan to soak.
Put the milk, cream and vanilla extract in a small saucepan and heat until small bubbles appear on the surface. Meanwhile, whisk together the remaining 100g sugar, the custard powder and eggs in a large heatproof bowl. Pour in the hot milk mixture, whisking constantly as you do.
Lightly grease a deep, roughly 30 x 20cm or 3ltr baking dish with a little butter, then butter the bread with the rest. Layer the bread slices and rhubarb (reserving the syrup) in the baking dish, then pour over the custard mixture, making sure all the bread is covered. Leave to soak for 20 mins. Preheat the oven to gas 3, 160°C, fan 140°C.
Bake for 30 mins until puff ed up, then sprinkle over 1 tbsp sugar. Increase the oven temperature to gas 4, 180°C, fan 160°C and bake for another 5 mins until golden and crisp on top. Serve dusted with icing sugar, with the pink rhubarb syrup and more cream, if you like.

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