Roasted rhubarb brioche pudding.

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A stones throw from the Aviva!

I was up in Ariel House at the weekend taking some promotional shots and the lovely Deirdre gave me a loaf of Brioche bread from Arun Bakery. I absolutely love brioche and its cakey texture and I decided to make a delicious bread pudding from it using some local roasted rhubarb.

The resident robin of Ariel House!
The resident robin of Ariel House!

To make this delicious dessert you will need;

  • 1 loaf of brioche bread, sliced and cut into triangles
  • 6 stalks of rhubarb which have been sliced and roasted in a 180 degree oven for 30 minutes with some brown sugar and a couple of tablespoons of orange juice.
  • 4 eggs
  • 450ml single cream
  • 250ml milk
  • 150g caster sugar
  • 1 tsp vanilla extract

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Put a layer of rhubarb on the bottom of a pudding dish.

Place half the bread on top and top with some more rhubarb.

Whisk together the eggs, cream, milk, caster sugar and vanilla extract and pour over the bread and rhubarb.

Layer remaining bread on top and press down lightly. Leave to sit for a few minutes before placing into the oven for 40 minutes or until the custard has set.

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Allow to cool slightly before serving with cream or custard!

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Indulgence much? 😉

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2 Responses to Roasted rhubarb brioche pudding.

  1. Oh another wonderful use for rhubarb. Thankfully it’s in my veg box most weeks at the moment :)

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