If you love a classic British bread and butter pudding, I think you’ll really enjoy this rhubarb version. This bread and butter pudding with roasted rhubarb combines buttery brioche, creamy ricotta and slightly tart rhubarb which becomes soft and wonderfully fragrant once baked. Everything is wrapped in the flavours of vanilla and fresh orange zest. This rhubarb bread and butter pudding is soft, creamy, with the occasional crisp golden edge of brioche. It is simply delicious :).
Ingredients for the roasted rhubarb:
- 400 g rhubarb, cut into 3 cm pieces (do not peel the rhubarb)
- 3 tbsp honey
- 2 tbsp lemon juice
- 1 tsp vanilla extract or vanilla bean paste
Place the rhubarb in a small baking tin or ovenproof dish. Drizzle with the honey, lemon juice and vanilla. Bake in a preheated oven at 200°C for 12–15 minutes, or until the stalks are tender. The rhubarb should hold its shape but be very soft. Remove from the oven and leave to cool.
Ingredients for the bread and butter pudding:
- 250 g brioche or sweet braided yeast bread (chałka), sliced
- 35 g butter
- 250 g ricotta
- 25 g icing sugar
- finely grated zest of 1 orange (unwaxed)
- 300 ml milk
- 300 ml double cream
- 100 g caster sugar
- 3 large eggs
- 1 egg yolk from a large egg
- 1 tsp vanilla extract
- a pinch of salt
All ingredients should be at room temperature.
Beat the ricotta with the icing sugar until combined. Spread the slices of brioche or chałka with butter, then spread over the sweetened ricotta. Arrange the roasted rhubarb on top and sprinkle with the freshly grated orange zest.
In a saucepan, bring the milk, double cream, salt and vanilla extract to the boil. Meanwhile, in a separate bowl, whisk together the eggs, egg yolk and sugar until fully combined (do not whip). As soon as the milk mixture comes to the boil, pour it into the eggs and whisk thoroughly, then strain through a sieve.
Arrange the prepared slices of brioche/chałka in a 20 x 30 cm ovenproof dish, slightly overlapping them. Pour over the hot custard mixture, making sure the slices are evenly soaked.
Bake at 180°C for about 45 minutes, until the pudding is set, puffed up and golden brown. Remove from the oven and leave to stand for 10 minutes. Dust with extra icing sugar and serve, for example, with Greek yoghurt or thick sour cream.
Enjoy!
Recipe source — BBC Good Food, with my adaptations.
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