Rhubarb And Ricotta Bread Butter Pudding Recipes

RHUBARB BREAD AND BUTTER PUDDING

Rhubarb Bread and Butter Pudding image

Provided by Food Network

Categories dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 pound red rhubarb, sliced into pieces
sugar
1/2 stick butter
12 slices white bread, crusts removed
2 cups heavy cream
1 cup milk
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon plus 1 teaspoon sugar for sprinkling
Softly whipped cream

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.

RHUBARB BREAD AND BUTTER PUDDING

Rhubarb Bread and Butter Pudding image

Provided by Darina Allen

Categories Cake Milk/Cream Dairy Egg Fruit Dessert Vanilla Rhubarb

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound red rhubarb
Sugar
4 tablespoons butter, preferably unsalted
12 slices good-quality white bread, crusts removed
2 cups cream
1 cup milk
4 extra large free-range eggs, beaten lightly
1 teaspoon pure vanilla extract
3/4 cup plus 2 tablespoons sugar
1 tablespoon extra sugar, for sprinkling on top of pudding
DECORATION
Softly whipped cream
YOU WILL NEED
A deep 8-inch square or round baking dish
A water bath or roasting pan

Steps:

Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
Preheat the oven to 350°F.
Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

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