Rhubarb bread puddings

Rhubarb bread puddings

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Give bread pudding a fruity twist with seasonal rhubarb.

The ingredient of Rhubarb bread puddings

  1. 1 bunch rhubarb, leaves discarded, base trimmed
  2. 2 tablespoons honey
  3. 1 1/4 cups skim milk
  4. 2 eggs
  5. 1/2 teaspoon vanilla essence
  6. 8 x 1cm-thick slices baguette bread
  7. 1/4 teaspoon freshly-ground nutmeg

The instruction how to make Rhubarb bread puddings

  1. Preheat oven to 180C. Wash rhubarb stalks. Cut into 3cm lengths. Place rhubarb, 1 tablespoon honey and 2 tablespoons cold water in a saucepan over medium heat. Bring to the boil. Cover. Cook for 3 to 5 minutes or until soft. Allow to cool. Remove 1/2 cup rhubarb. Place remaining rhubarb in a container. Cover and refrigerate for another use (see note).
  2. Whisk milk, eggs, vanilla and remaining honey in a bowl until well combined. Press 1 slice bread into each base of four 3/4-cup capacity ramekins. Spoon 2 tablespoons egg mixture over each slice. Top each with 1 tablespoon rhubarb mixture and 1 slice bread. Pour over remaining egg mixture. Sprinkle with nutmeg.
  3. Place puddings in a roasting pan. Pour boiling water into pan until halfway up sides of ramekins. Bake puddings for 30 to 35 minutes or until set. Serve warm.

Nutritions of Rhubarb bread puddings

calories: 190.483 calories
calories: 3.6 grams fat
calories: 1 grams saturated fat
calories: 29.3 grams carbohydrates
calories:
calories:
calories: 8.9 grams protein
calories: 96 milligrams cholesterol
calories: 189 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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