Rhubarb bread pudding

Rhubarb-bread-pudding-5
A great way to use fresh rhubarb. I love to serve this for brunch!

 

Difficulty: Easy

Time: 15 min. preparation time, 30 min. baking time

Nutrition: Calories ca 259 / Protein 9g / Carbohydr. 34g / Fat 9g

Ingredients (4 servings)

4 slicesbrioche
300 grhubarb
50 gsugar
18 gvanilla sugar
200 mlmilk
2egg whites
5egg yolks
salt
butter for greasing
whipped cream to serve

Utensils

oven, ovenproof dish, 2 large bowls, aluminum foil, whisk, cooking spoon, cutting board, knife

Wine Tip

Sauvignon Blanc, dry, 2013
This fresh and fruity wine has a distinctive aroma of green fruit, grass, and elderflower. Sauvignon Blanc goes perfectly with the oxalic acid in rhubarb.

Step 1

Rhubarb bread pudding

Preheat oven to 200°C/400°F. Cut brioche and rhubarb into bite-sized pieces.

oven, cutting board, knife

4 slices brioche / 300 g rhubarb

Step 2

Rhubarb bread pudding

Mix brioche and rhubarb with sugar, vanilla sugar, and a pinch of salt.

large bowl, cooking spoon

50 g sugar / 18 g vanilla sugar / salt

Step 3

Rhubarb bread pudding

Grease ovenproof dish with some butter and add brioche and rhubarb mixture.

ovenproof dish

butter for greasing

Step 4

Rhubarb bread pudding

For the custard, whisk together egg whites, egg yolks, and milk. Pour the custard over the rhubarb mixture.

large bowl, whisk

2 egg whites / 5 egg yolks / 200 ml milk

Step 5

Rhubarb bread pudding

Bake in preheated oven covered with aluminum foil for approx. 15 – 20 min. Now, remove the foil and bake until golden brown for another 10 – 15 min. Serve lukewarm and with whipped cream to your liking.

oven, ovenproof dish, aluminum foil

whipped cream to serve