Bread and Butter Pudding with Rhubarb Jam
I love Bread and Butter Pudding and this is a version given a bit of a twist by the addition of rhubarb. My Rhubarb Bread and Butter Pudding is from a tradition of old-fashioned puddings which can be made quickly from ingredients that would have been available in most households (bread, milk, eggs). These puddings fell out of fashion, partly due to the focus on French cordon bleu style cooking in the 1970s but had a renaissance in the 1980s when they began to appear on restaurant menus. In my view, simple (and easy) using good ingredients (make sure those eggs are free-range!) is often the best way in cooking (and in life!).
Bread and Butter Pudding is essentially a combination of bread and creamy custard. And what goes well with custard? Rhubarb of course! This recipe combines the lovely creamy custard with golden crispy bread and tangy sweet-sour rhubarb. It is really easy to make – no messing about making pastry or sponge cakes for pudding – and should please those who like a “traditional” pudding and those who like something a bit different.
This traditional Bread and Butter Pudding is given a shot of additional flavour from zesty rhubarb jam.
- 4 thin slices of bread – crusty white is best!
- Rhubarb jam (See my easy recipe for home-made Rhubarb and Vanilla Jam)
- 1 tablespoon of caster sugar
- 2 eggs
- 300 ml milk
- A few drops of vanilla essence
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Butter your oven-proof dish.
- Butter your bread slices and cut them into strips of about 3 cm wide.
- Place a layer of the bread strips in your oven-proof dish. Sprinkle with a little sugar and add a few spoonfuls of Rhubarb Jam. Repeat until you have used up all the bread strips.
- Beat the eggs in a bowl and then add the milk and the vanilla essence. Pour the mixture into the oven-proof dish.
- Leave for around 15 minutes so that the bread absorbs some of the milky mixture.
- Place the oven-proof dish in the oven and bake for 35 minutes until the custard is set and the top is golden and crispy.
You can use any other strong flavoured jam as an alternative to rhubarb. I have made this recipe with gooseberry and blackcurrant jam too.
Keywords: rhubarb bread and butter pudding
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