Name: Rhubarb, orange and almond bread and butter pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 croissants; 2 slices raisin bread; 80g butter, softened; 3 stalks rhubarb, roughly chopped; 1½ cups cream; 4 eggs; ½ cup milk; 3 Tbsp caster sugar; 1 tsp vanilla essence; Finely grated zest of 1 orange; ½ cup rolled oats; ½ cup blanched chopped almonds; Tbsp plain flour; 2 Tbsp brown sugar; 30g melted butter

Rhubarb, orange and almond bread and butter pudding

This old-fashioned favourite has had a bit of a facelift!

Serves 6

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Take bread and butter pudding to the next level with a zesty combination of ingredients and almonds for extra crunch.

Ingredients

3 croissants

2 slices raisin bread

80g butter, softened

3 stalks rhubarb, roughly chopped

1½ cups cream

4 eggs

½ cup milk

3 Tbsp caster sugar

1 tsp vanilla essence

Finely grated zest of 1 orange

½ cup rolled oats

½ cup blanched chopped almonds

Tbsp plain flour

2 Tbsp brown sugar

30g melted butter

Method

Preheat oven to moderate, 180°C. Lightly grease an 8-cup casserole dish. Spread 3 split croissants and raisin bread with 50g softened butter. Roughly tear into pieces. Arrange slightly overlapping in dish.

In a small bowl, toss rhubarb with 1 Tbsp caster sugar. Scatter rhubarb over bread.

In a bowl, whisk cream, eggs, milk, 2 Tbsp caster sugar, vanilla essence and finely grated orange zest together until combined. Strain through a fine sieve into a jug. Pour over bread. Set aside to soak 15 minutes.

In a bowl, make a crumble by combining rolled oats, blanched almonds, plain flour, brown sugar and 30g melted butter. Sprinkle evenly over custard. Place dish in a deep baking pan. Add enough boiling water to come halfway up the sides of the dish. bake 45-50 minutes until custard is just set. Set aside 5 minutes. Serve with custard and rhubarb syrup, if liked (see cook’s tip).

Cook’s tip

To make syrup, in a saucepan, combine 4 stalks rhubarb, chopped, 3/4 cup caster sugar,

½ cup of water. Bring to boil, simmer 6-8 minutes, drain liquid into bowl.

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Rhubarb upside-down cake

Apple, rhubarb and strawberry crumbles

Gluten-free pear and rhubarb cobbler

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

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