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Rhubarb Bread Pudding
Rhubarb Bread Pudding is a simple old-fashioned traditional German dessert that is a great way to use leftover bread. The best breakfast or sweet main to feed a crowd on a budget.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 500 kcal
Ingredients
- 300 g rhubarb about 6 stalk
- 50 ml white wine
- 5 tbsp sugar
- 1 teaspoon lemon zest
- 8 slices toast or old brioche or challah
- 1 vanilla bean or 2 tsp vanilla paste
- 200 g heavy cream
- 4 eggs
- 1 pinch nutmeg
- 1 pinch salt
- butter for the casserole dish
- Icing sugar for dusting
Instructions
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Wash the rhubarb. Cut off the woody ends and peel the rhubarb stalks, then cut into pieces about 5cm long and then into thin strips.
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Rub the lemon zest into the sugar with your fingertips.
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Bring the rhubarb to a boil along with the wine and 2 tablespoons of lemon sugar and simmer over low heat for 8 minutes.
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Preheat the oven to 180 degrees, grease a casserole dish and place the slices of white bread in - a bit like roof tiles.
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Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife.
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Whisk the cream with the eggs, vanilla, salt, nutmeg and the remaining lemon sugar and pour evenly over the bread slices.
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Spread the rhubarb strips on top and bake the bread pudding in the oven on the middle rack for about 25 minutes. Dust with plenty of powdered sugar and serve warm with vanilla sauce.
Recipe Notes
Vegan version
Simply use plant milk and instead of the eggs, you can make a vegan egg substitute. To do this, mix 2 tablespoons of chickpea flour with 50 ml of water per egg. So 8 tablespoons of chickpea flour with 200 ml of water and 2 pinches of Kala Namal for the egg taste.