Rhubarb Ginger Bread Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Irish, World
Serves: 4-6
Ingredients
  • 1 pound rhubarb stalks, cut into ½ inch slices
  • 4 teaspoons finely grated fresh ginger
  • ¾ cup sugar
  • 4 tablespoons butter softened
  • 12 slices white bread, crusts removed
  • 1½ cups heavy cream
  • 1½ cups milk
  • 4 eggs
  • pinch of salt
  • 2 tablespoons sugar
  • Confectioner's Sugar (aka powdered sugar), to serve
  • Whipped Cream or Ice Cream to Serve
Instructions
  1. Preheat oven to 350 degrees.
  2. Scatter sliced rhubarb in 10-inch square baking dish and sprinkle with ½ the grated ginger (2 teaspoons) and ½ the sugar. Toss together and let sit for about 30 minutes to soften the rhubarb.
  3. Butter the bread and arrange 4 slices, buttered side down, in the baking dish. Scatter half of the rhubarb mixture to the top, and layer with 4 more slices of bread, buttered side down. Repeat with remaining mixture and bread.
  4. Combine cream, milk, and remaining grated ginger in a saucepan and bring just to a boil. While this is coming to a boil, whisk the eggs, sugar, and remaining sugar in a bowl. Continue to whisk and slowly add the hot milk mixture to the egg mixture, constantly stirring so it does not curdle. Slowly pour the egg mixture over the bread mixture and let soak for 10 minutes. Sprinkle granulated sugar over the top.
  5. Place baking dish in a roasting pan and fill halfway with hot water. Carefully place in the oven and bake for 45-50 minutes, until the pudding feels just set in center.
  6. Serve warm with a light dusting of confectioner's sugar if desired, and a dollop of whipping cream or ice cream.
Recipe by Tout va bien! (tm) at https://christymajors.com/rhubarb-ginger-bread-pudding-irish-comfort-food/