Rhubarb and custard bread pudding
SERVES 8 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ COOLING AND STANDING TIME)
1¾ cups (430ml) cream
1½ cups (375ml) milk
1 vanilla bean, split lengthways 700g loaf sliced white bread, crusts removed
60g butter, softened
¾ cup (165g) caster sugar
20g butter, melted, extra 2 tablespoons demerara sugar
RHUBARB AND RASPBERRY JAM
700g trimmed rhubarb, chopped coarsely ½ cup (110g) caster sugar
1/ cup (80ml) water
2/ cup (100g) frozen raspberries
1 RHUBARB AND RASPBERRY JAM: Place all the ingredients in a large saucepan over medium heat; bring to a simmer. Simmer, uncovered, for 15 minutes or until thick; cool.
2 Preheat oven to 160°C (140°C fan-forced). Grease a 2-litre (8-cup) baking dish.
3 Place cream, milk and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; stand for 15 minutes.
4 Meanwhile, spread the bread slices with the butter, then spread with tablespoons of the jam. Roll slices to enclose filling. Halve the slices crossways. Arrange the bread, cut-side up, in the dish.
5 Whisk the eggs and caster sugar in a large bowl until combined; whisk in cream mixture. Strain custard mixture over bread; stand for 15 minutes.
6 Brush top of pudding with extra butter; sprinkle with demerara sugar.
7 Bake pudding for 40 minutes or until just set. Stand pudding for 10 minutes before serving.
Not suitable to freeze or microwave.