Rhubarb And Ginger Brioche Bread Pudding
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
63
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water1 tbsp
Orange Peel (finely grated)3 cup
Sugar3 large
Egg1 cup
Whole Milk1 cup
Heavy Whipping CreamDirections:
1
For rhubarb: Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve
2
Sprinkle ginger and orange peel over
3
Scatter rhubarb evenly in skillet
4
Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes
5
Pour mixture into large sieve set over large saucepan
6
Let drain 15 minutes
7
DO AHEAD: Can be made 1 day ahead
8
Cover fruit and syrup separately and chill
9
Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve
10
Sprinkle ginger and orange peel over
11
Scatter rhubarb evenly in skillet
12
Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes
13
Pour mixture into large sieve set over large saucepan
14
Let drain 15 minutes
15
DO AHEAD: Can be made 1 day ahead
16
Cover fruit and syrup separately and chill
17
For pudding: Preheat oven to 350°F
18
Whisk sugar and eggs in medium bowl
19
Place milk and cream in heavy medium saucepan
20
Scrape in seeds from vanilla bean
21
Bring to simmer over medium heat
22
Gradually add hot cream mixture to egg mixture, whisking custard to blend
23
Butter 13 x 9 x 2-inch oval baking dish
24
Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices)
25
Spoon half of rhubarb evenly over
26
Repeat with bread and rhubarb
27
Pour custard over
28
Place baking dish in roasting pan
29
Add enough hot water to pan to come halfway up sides of dish
30
Bake pudding until just set in center, about 50 minutes
31
Remove from oven
32
Let stand in water bath 30 minutes; remove
33
Boil reserved syrup until reduced to 1 cup, about 10 minutes
34
Keep warm
35
Brush top of pudding with some rhubarb syrup
36
Spoon warm pudding into bowls; top with syrup and whipped cream
37
Preheat oven to 350°F
38
Whisk sugar and eggs in medium bowl
39
Place milk and cream in heavy medium saucepan
40
Scrape in seeds from vanilla bean
41
Bring to simmer over medium heat
42
Gradually add hot cream mixture to egg mixture, whisking custard to blend
43
Butter 13 x 9 x 2-inch oval baking dish
44
Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices)
45
Spoon half of rhubarb evenly over
46
Repeat with bread and rhubarb
47
Pour custard over
48
Place baking dish in roasting pan
49
Add enough hot water to pan to come halfway up sides of dish
50
Bake pudding until just set in center, about 50 minutes
51
Remove from oven
52
Let stand in water bath 30 minutes; remove
53
Boil reserved syrup until reduced to 1 cup, about 10 minutes
54
Keep warm
55
Brush top of pudding with some rhubarb syrup
56
Spoon warm pudding into bowls; top with syrup and whipped cream