Rhubarb And Ginger Brioche Bread Pudding Recipe

Name: Rhubarb And Ginger Brioche Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup seedless raspberry preserves; 1/2 cup water; 1/3 cup chopped crystallized ginger; 1 tablespoon finely grated orange peel; 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups); 3/4 cup sugar; 3 large eggs; 1 cup whole milk; 1 cup heavy whipping cream; 1 vanilla bean, split lengthwise; Butter (for dish); 8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half; Lightly sweetened whipped cream

Servings: persons

1 cup seedless raspberry preserves
1/2 cup water
1/3 cup chopped crystallized ginger
1 tablespoon finely grated orange peel
2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
3/4 cup sugar
3 large eggs
1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean, split lengthwise
Butter (for dish)
8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
Lightly sweetened whipped cream

1
Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD:
2
Preheat oven to 350u00b0F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
3
Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
4
Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
5
Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
6
Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup seedless raspberry preserves, 1/2 cup water, 1/3 cup chopped crystallized ginger, 1 tablespoon finely grated orange peel, and more.

Yes, Rhubarb And Ginger Brioche Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb And Ginger Brioche Bread Pudding

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