A familiar British bread pudding gets a tart, seasonal layer of rhubarb. Slightly stale bread absorbs the custard well, while a short soak before baking helps the middle set softly without leaving dry patches.
Ingredients
- 8, crusts removed Thick slices of day-old white bread
- 40g, softened Butter
- 300g, trimmed and cut into 2cm pieces Rhubarb
- 90g, divided Caster sugar
- 3 large Eggs
- 350ml Whole milk
- 100ml Double cream
- 1 tsp Vanilla extract
- 1/4 tsp, optional Ground cinnamon (optional)
Method
- Heat the oven to 180°C (160°C fan). Lightly butter a 20cm square or similar 1.5-litre baking dish. Toss the rhubarb with 25g of the sugar and spread it in the dish.
- Butter the bread on one side and cut each slice into triangles. Arrange them butter-side up over the rhubarb, overlapping the pieces slightly.
- Whisk the eggs, milk, cream, remaining 65g sugar and vanilla together. Pour evenly over the bread. Press the top gently so the bread absorbs some custard, then leave for 10 minutes.
- Sprinkle with cinnamon if using. Bake for 40–45 minutes until the top is golden and the centre is just set with no liquid custard visible when gently parted.
- Rest for 10 minutes before serving warm. Offer extra custard separately if wanted.
Allotment tip
Use firm, fresh rhubarb stalks and cut them evenly so they soften at the same rate. The pudding should be moist rather than swimming in custard; allow the bread its short soaking time before baking.
Ingredient swaps
Use unsweetened plant drink and a dairy-free block spread for a dairy-free variation, but use a tested plant-based custard formula rather than assuming all replacements set identically. Raisins can replace cinnamon as a flavour addition.
Allergens: Wheat (gluten) in the bread; eggs; milk (dairy). Check packaged bread and custard accompaniments for other declared allergens.
Storing leftovers
This egg-and-dairy pudding is perishable. Cool promptly, refrigerate within two hours, eat within 48 hours or freeze; reheat leftovers until steaming hot throughout.