Rhubarb And Ginger Brioche Bread Pudding Food

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 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.

VERY HEALTHY OATMEAL, RHUBARB, ORANGE AND GINGER PUDDING

Steps:

• For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add enough Boiling water (not much!) to soften to a thick paste.
• Measure the Oatmeal into pan. ('Porridge Oats' here in the UK). Personally I find 'quick oats' a real disappointment as I like the texture of the rolled oats, but if you must -- :).
• Add ground ginger, vanilla flavouring (and caraway seeds if using them).
• Add dried milk if using it - or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of liquids.
• Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the orange juice.
• Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached, stirring occasionally.
• Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3 minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of water and thicken the mixture. I just added it because I like a chewier texture and the 'seriously good for you, wholesome' flavour, but absolutely a matter of personal taste!
• Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons Splenda or sugar. Canned rhubarb is fine - probably better actually. I can buy unsweetened canned rhubarb but if using sweetened rhubarb then you'll probably want to decrease the total sugar a bit.
• Add the Cream of Tartar and gently stir it in well.
• Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly - it rises a lot immediately.
• Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as necessary then pour into serving bowl.
• Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top. (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.
• SERVE AND DEVOUR!
• A passing thought about a slight oversight of mine -- I weighed the uncooked rhubarb to be 70g and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess - but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubarb became after cooking.
• VARIATIONS:.
• A couple of delicious ideas that I've not tried yet but probably will --.
• A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more sweetness, baking in a medium oven for 1/2 to 3/4 hour or so. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what's in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt.
• Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as before with toasted oats, candied ginger or whatever.
• With acknowledgments to Toni Gifford's excellent Ginger Peach Oatmeal #112474 which I spotted the other day which must have been there at the back of my mind for the idea about peaches!
• Just ideas running wild through my head!
• Do enjoy eating, and maybe playing with this recipe! :).

LEMON AND GINGER BRIOCHE BREAD PUDDING

Steps:

• Position an oven rack in the middle of the oven; preheat oven to 350°.
• Butter an 8-inch square glass baking dish.
• Place the bread on a large baking sheet; drizzle with the butter.
• Sprinkle with 1 tablespoon sugar, and toss to coat.
• Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
• Let cool on the baking sheet.
• Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
• Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
• Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
• Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
• Slowly pour in the warm half-and-half, whisking constantly.
• Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
• Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
• Remove from the heat and whisk in the vanilla.
• Pour the mixture through a fine strainer set over a large glass measure or bowl.
• Transfer the bread to the baking dish and toss with the apricots.
• Pour the custard over the bread.
• Push down the bread with a spoon to submerge it.
• Let stand for 30 minutes, or until the bread is softened.
• Preheat the oven to 300°; have ready a roasting pan.
• Put on a kettle of water to boil for the water bath.
• Cover the baking dish with foil and seal the edges tightly.
• Place the baking dish in the roasting pan and place in the oven.
• Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
• Bake for 1 hour.
• Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
• Carefully remove the baking dish from the pan and let cool slightly on a wire rack.
• Serve the pudding warm in bowls.