Outstanding Rhubarb Bread Pudding Food

RHUBARB BREAD PUDDING

Steps:

• Put bread cubes in a greased 2 quart casserole.
• Melt butter with milk in a saucepan.
• Pour over bread and let sit 15 minutes.
• Mix together the eggs, sugar, salt and cinnamon.
• Stir in rhubarb.
• Stir into bread mixture.
• Top with raw sugar and pecans.
• Bake at 350 55-60 minutes until set.
• Serve warm.

CONTEST-WINNING RHUBARB PUDDING

Steps:

• Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

OUTSTANDING RHUBARB BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
• Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
• Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

RHUBARB AND GINGER BRIOCHE BREAD PUDDING

Steps:

• For rhubarb:
• 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: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
• For pudding:
• Preheat oven to 350°F. 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.
• 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.
• Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
• Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
• Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.

RHUBARB PUDDING

Steps:

• Pre-heat the oven to 200°C.
• Sift the flour and salt into a mixing bowl.
• Add the butter/margarine and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.
• Stir in the sugar, vanilla sugar and rhubarb.
• Then beat in the milk to make a thick batter.
• Turn into a buttered 1 litre (1 ¾ pt) baking dish and bake for 40 minutes until golden.
• Serve at once with a dusting of castor sugar along with custard or vanilla ice cream.

RHUBARB BREAD PUDDING

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• Combine the cubed bread and rhubarb, and place in the baking dish.
• In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
• Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
• Let stand for about 10 minutes.
• Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
• Set oven to broil.
• Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
• Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
• Best served warm.

RHUBARB BREAD AND BUTTER PUDDING

Steps:

• Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.

OUTSTANDING RHUBARB BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
• Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
• Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
• Bake in the preheated oven until golden and set, 45 to 50 minutes.