Rhubarb Bread Pudding with Walnut
Rhubarb Bread Pudding with Walnut
Thick slices of bread smothered in a homemade cinnamon custard, topped with fresh diced rhubarb and chopped walnuts. Baked until golden brown. Serve with ice cream.
Ingredients
Serves: 6
- 8 thick slices stale bread, crusts removed, cubed
- 1 1/4 cups milk
- 50g butter
- 5 large eggs
- 1 1/2 cups caster sugar
- 1/2 teaspoon ground cinnamon
- 250g diced rhubarb
- 1/3 cup chopped walnuts
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat the oven to 160 degrees C.
- Place bread in a buttered 2-litre (8-cup) ovenproof dish. Combine the milk and butter in a saucepan then bring to the boil. Remove from the heat.
- Whisk the eggs, sugar and cinnamon in a bowl until combined. Gradually whisk in the hot milk mixture. Add the rhubarb. Pour over the bread cubes and stand for 15 minutes. Sprinkle walnuts over the top.
- Bake for 50 minutes or until lightly browned and the custard is just set. Stand for 10 minutes before serving.
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