My daughter Audrey and I love bread pudding of any kind. So this Spring, I thought, why not rhubarb bread pudding? The tartness of the rhubarb with the sweet vanilla sauce is lovely. Since we’re a small family, I like to make individual bread puddings, so I can easily make them all up in advance, put them in the fridge, and then bake them whenever someone wants one.(They keep in the fridge for up to 3 days).
Makes six individual bread puddings
2 cups sliced rhubarb ( 1/2-inch pieces)
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon unsalted butter
pinch of cinnamon
pinch of salt
1/4 teaspoon vanilla extract
1 1/2 cups half and half
2 large eggs, at room temperature
6 tablespoons sugar
1 teaspoon vanilla extract
6 ounces Challah or Brioche bread, cut into 3/4-inch cubes
1 cup confectioners’ sugar
6 tablespoons heavy cream
3/4 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Butter six 6- ounce glass custard dishes.
to make the rhubarb filling:
Place all of the ingredients except the vanilla in a medium sauce pan over medium- low heat. Cook, stirring occasionally, until the rhubarb is tender, about 10 minutes. Remove from the heat and stir in the vanilla. Transfer to a small bowl and set aside to cool to room temperature
to make the bread pudding:
In a large bowl, whisk together the half and half, eggs, sugar and vanilla until well blended. Add the bread cubes and press down to submerge in the custard. Let soak for 10 minutes to allow the bread to absorb the custard.
to make the vanilla sauce:
In a small bowl, whisk together the sugar, cream and vanilla until smooth and well blended. Cover with plastic wrap and refrigerate until ready to use.
Spoon about 1/4 cup of the bread and custard mixture into each custard dish. Place about 2 tablespoons of the rhubarb filling onto each one, and then top with another 1/4 cup of the bread and custard.
Place the custard dishes into a 13x9x2- inch glass baking dish, and pour enough scalding hot tap water into the baking dish to come about two thirds up the sides of the custard dishes. Bake for 35 minutes, until the custard is set. Remove from the oven and cool for 5 minutes. Serve warm, with a generous amount of vanilla sauce drizzled over the top.