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Rhubarb bread and butter pudding
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- 1 bunch rhubarb, trimmed
- ½ cup (110g) brown sugar
- 10 slices white bread, crusts removed, buttered
- 3 eggs
- ½ cup (110g) caster sugar
- 1 cup (250ml) milk
- 1 cup (250ml) cream
- 1 teaspoon vanilla extract
- icing sugar, to dust
Cut rhubarb into 8cm lengths. Place in a small frying pan with brown sugar and 2 tablespoons water and cook on low heat for 3-5 minutes, until just tender. Remove pan from heat.
Preheat oven to 180°C or 160°C fan. Grease a 6-cup ovenproof dish.
Cut each slice of bread into four triangles. Place in prepared dish, overlapping. Place rhubarb between each layer of bread. Whisk together eggs, caster sugar, milk, cream and vanilla. Pour over bread and set aside to soak for 15 minutes.
Bake for 45 minutes, until set and golden. Dust with icing sugar to serve.