Rhubarb breadpudding with raspberry curd – Donna Hay #11
My mum always used to say to me; “If your head wasn’t attached to your body you’d forget that as well…” So…. I almost forgot to share this ridiculously good rhubarb breadpudding with you! And that would be an eternal shame as otherwise you’ll have to wait for a whole year for rhubarb season to come around again. Plus this is (only) number 11 in the Donna Hay Challenge series, which is not going very fast now is it… Lol… But I’m doing good right now and I’ve made a few dishes this weekend so you’ll be seeing a few pass by soon. There’s got to be a moment where I make something that I don’t like from the magazine but sofar so good!
Now adjustments to the recipes are allowed (since these are my rules anyway! ) and so I have changed the original recipe here slightly to include rhubarb instead of raspebrries. I thought it was insanely good again and I cannot wait to try out all those other breadpudding flavors. But I decided it would be wise to first start on the healthier stuff… Because things are getting out of hand!!
Rhubarb breadpudding with vanilla
I used raspberry curd for this recipe but you can substitute it with raspberry jam or even lemon curd if you want.
- 560 ml single cream
- 1 vanilla bean, split and seeds scraped
- 3 eggs
- 75 gr caster sugar
- 300 gr rhubarb plus sugar to sweeten the rhubarb
- brioche bread
- 220 gr raspberry curd
- Preheat the oven to 180 C. Heat the cream, vanilla bean and seeds in a medium saucepan until it just comes to the boil. Remove from the heat and set aside, reserving the vanilla bean. Please the eggs and sugar in a bowl and whisk to combine. Gradually add the cream in and whisking until well combined.
- Put the rhubarb in pieces into a saucepan and add sugar to your liking. Bring to the boil and boil until done.
- Place the rhubarb compote in the bottom of an ovendish.
- Cut the slices of brioche lengthwise into long think slices and spread each slice with some raspberry curd or jam. Roll into a rol and cut into two. Place the rolls in the rhubarb with the cut side up. Repeat until the ovendish is full.
- Pour the creammixture over the top of the rhubarb rolls and leave to stand for 5-10 minutes before putting in the oven.
- Bake for 15 minutes and then cover with aluminium foil and bake for another 15-20 minutes or until golden and set. Allow to stand for 5-10 minutes before serving.
Original recipe by Donna Hay