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.)
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Full Instructions : Click Here


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