Rhubarb and custard bread pudding

SERVES 8 PREP and COOK TIME 1 HOUR 30 minutes (+COOLINGandSTANDINGtime)

1¾ cups (430ml) pouring cream

1½ cups (375ml) milk

1 vanilla bean, split lengthways

700g loaf sliced white bread, crusts removed

60g butter, softened

6 eggs

¾ cup (165g) caster sugar

20g butter, melted, extra

2 tablespoons demerara sugar rhubarb AND raspbery jam

700g trimmed rhubarb, chopped coarsely ½ cup (110g) caster sugar

1/ cup (80ml) water

3

2/ cup (100g) frozen raspberries

3

1 RHUBARB AND RASPBERRY JA M: 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.