Rhubarb bread pudding
Time: 15 min. preparation time, 30 min. baking time
Nutrition: Calories ca 259 / Protein 9g / Carbohydr. 34g / Fat 9g
Ingredients (4 servings)
|18 g||vanilla sugar|
|butter for greasing|
|whipped cream to serve|
oven, ovenproof dish, 2 large bowls, aluminum foil, whisk, cooking spoon, cutting board, knife
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.
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
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
Grease ovenproof dish with some butter and add brioche and rhubarb mixture.
butter for greasing
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
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