What's better than Rhubarb Crumble or Bread and Butter Pudding? Rhubarb and Ginger Brioche Bread and Butter Pudding! This twist on two classics is the perfect seasonal comfort food pudding. Delightfuly indulgent serve it hot with your choice or custard, cream or ice cream.
I'll pretty much always opt for a starter over desert. The exception to this would of course be Cheese. There are however a couple of ingredients that if they feature in dessert menu can lure me over to the dark side. One is Peanut Butter and the other is Rhubarb. Over the years I've had mixed success with growing my own Rhubarb. I barely got enough for a single crumble until a garden redesign meant that I had to uproot and relocate my plant. All of a sudden it began to flourish and there was no stopping it. One of my most popular blog posts combines it with one of my other loves. Yup it's Rhubarb Gin.
Discover more Rhubarb recipes on Foodie Quine
The recipe I'm sharing today is a fabulous seasonal pudding, perfect for Sunday Lunch. Traditional comfort food with a twist. Ideal served with Ice Cream, Custard, Pouring or Clotted Cream. Cold leftovers are great for breakfast. Don't judge me. Rhubarb and Ginger is just one of those match made in heaven flavour combinations and my Brioche Bread & Butter Pudding was the perfect Star Bake to try out my gorgeous personalised Pyrex Dish from Becky Broome. Isn't it fab?
Rhubarb and Ginger Brioche Bread and Butter Pudding
500g Rhubarb
2 Balls of Stem Ginger
75g Caster Sugar
2 Tbsp Stem Ginger Syrup
8 Slices of Brioche Loaf
300ml Single Cream
1 Tbsp Vanilla Extract
50g Caster Sugar
3 Free Range Eggs
1 Tsp Ground Cinnamon
Wash the Rhubarb and cut it into 2-3cm lengths and place in a saucepan.
Finely chop the Stem Ginger and add to the pan along with the Caster Sugar and the Stem Ginger Syrup.
Simmer gently for 10-15 minutes until the fruit is soft. Allow to cool slightly.
Preheat your oven to 180c
Place half of the Rhubarb and Ginger mixture in the base of an ovenproof dish.
Spread the remaining fruit mixture over the slices of Brioche and cut each slice into four triangles.
Arrange the triangles of bread, jammy side up, in an overlapping layer on top of the rhubarb.
Whisk together the Cream, Vanilla Extract, Caster Sugar and Eggs together and pour over the dish.
Sprinkle with Cinnamon and cook for 30-40 minutes or until the custard has set and the top is golden-brown.
♥ Pin me for later...
