Rhubarb Bread Pudding




Classic comfort food bread pudding, meets stewed rhubarb. Perfect use for your frozen rhubarb, but you can also make this with fresh rhubarb. I love to serve this with a Creme Anglaise sauce (recipe below), but it's lovely without it as well. Be sure to start with slightly stale bread. If your bread is fresh, simply slice, place on a baking sheet and pop into a 350° F. oven for a few minutes to dry it out a bit.

Ingredients

For the Creme Anglaise:
  • 1/2 cup whole milk
  • 1/2 cup whipping cream
  • 1 tsp vanilla or vanilla bean paste
  • 3 large egg yolks
  • 3 Tbsp white sugar

For the Stewed Rhubarb:
  • 4 cups rhubarb chopped, fresh or frozen
  • 1 cup white sugar
  • 1 1/2 Tbsp water (omit if using frozen rhubarb)

For the Bread Pudding:
  • 1 Day-old baguette
  • 4 large eggs
  • 1/2 cup white sugar
  • 1/2 cup whipping cream
  • 2 1/2 cups whole milk
  • 2 tsp vanilla or vanilla bean paste
  • 1 Tbsp white sugar for topping
  • Sliced or slivered almonds (Optional)

For garnish:
  • Icing/confectioners' sugar

Instructions

  1. For the Creme Anglaise: Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from heat.
  2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
  3.  ...............................................
  4. .......................................................
Full Instructions : Click Here


Komentar

Posting Komentar

Postingan populer dari blog ini

ALMOND CRANBERRY CAKE

Gambar
INGREDIENTS CAKE: 1 1/2 cups all purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter softened 2/3 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2/3 cup sour cream 2 tablespoons milk 1 1/2 cups fresh cranberries ALMOND TOPPING: 3 tablespoons unsalted butter softened 1/3 cup granulated sugar 3 tablespoons all purpose flour 1/8 teaspoon almond extract 1/2 cup sliced almonds ICING (OPTIONAL): 1/3 cup powdered sugar 1 1/2 teaspoons milk drop almond extract INSTRUCTIONS CAKE: Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside. Using a hand mixer or stand mixer fitted with the paddle attachment, beat 6 tablespoons butter and 2/3 cup sugar for several minutes, until creamy and well combined. Add eggs, vanilla and almond extract. Beat until com
Baca selengkapnya

Almond Amaretto Chocolate Chunk Cookies

Gambar
Delicious! The almond flavor is fairly subtle, used both Amaretto and extract. I also refrigerated the dough as suggested in the recipe for a thicker cookie Ingredients 2 large eggs, at room temperature 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks  1/2 teaspoon almond extract  3 Tablespoons amaretto  4 ounces sliced almonds  2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!) 1 teaspoon salt 1 cup dark brown sugar, packed 2 sticks (8 ounces) unsalted butter, melted until browned 1 teaspoon baking soda 1/2 cup granulated sugar Instructions For the Brown Butter: First,Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator
Baca selengkapnya

Strawberry and Chocolate Meringue

Gambar
Your dessert looks fabulous and your children did such a good job talking about your dessert. Great job! Ingredients 450ml double cream 2 tblsp icing sugar 350g fresh strawberries 175g caster sugar 1 tsp white wine vinegar 1 tsp cornflour 3 egg whites (at room temperature) 150g dark chocolate Instructions First,Preheat your oven to 140°C (275°F) (Gas Mark 1). Then,Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray. Whisk the egg whites until the soft peak stage. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down. Prepare an icing bag with a large star nozzle and fill with the meringue mixture. Using your template, pipe (10cm) li
Baca selengkapnya