Rhubarb and custard bread and butter pudding recipe

Name: Rhubarb and custard bread and butter pudding
Yield: Serves 8
Ingredients: 150g caster sugar, plus 1 tbsp; 400g rhubarb, trimmed and cut into 3-4cm pieces; 650ml milk; 100ml whipping cream, plus extra to serve (optional); 1 tsp vanilla extract; 4 tbsp custard powder; 2 medium eggs; 75g unsalted butter, at room temperature; 10 slices thick-sliced white bread, crusts trimmed, sliced into triangles; 2 tsp icing sugar, to serve

Created by The Tesco Recipes team

Indulge in the mouth-watering flavour combination of tart rhubarb and sweet vanilla custard with this recipe. Perfect for special occasions or as a comforting treat, this recipe is sure to be a crowd-pleaser.

See method

Serves 8
Takes 1 hr plus 20 mins soaking
450 calories / serving

Vegetarian

Shop your ingredients

Silver Spoon Caster Sugar 1Kg
150g caster sugar, plus 1 tbsp
£2.25
£2.25/kg
Tesco Rhubarb 400G
400g rhubarb, trimmed and cut into 3-4cm pieces
£2.50
£6.25/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
650ml milk
£0.85
£1.50/litre
Tesco British Whipping Cream 300Ml
100ml whipping cream, plus extra to serve (optional)
£1.70
£5.67/litre
Tesco Madagascan Vanilla 38ml
1 tsp vanilla extract
£1.15
£30.26/litre
Bird's Original Custard Powder 350g
Everyday Low Price
4 tbsp custard powder
£2.35
£6.71/kg
Tesco Free Range Eggs Medium 6 Pack
2 medium eggs
£1.80
£0.30/each
Tesco British Unsalted Butter 250G
Aldi Price Match
75g unsalted butter, at room temperature
£1.85
£7.40/kg
Tesco Farmhouse Thick Sliced White Bread 800g
Aldi Price Match
10 slices thick-sliced white bread, crusts trimmed, sliced into triangles
£0.89
£1.11/kg
Silver Spoon Icing Sugar 1Kg
2 tsp icing sugar, to serve
£2.65
£2.65/kg

Method

Heat 100ml water and 50g sugar over a low heat in a frying pan large enough to hold the rhubarb in a single layer. When the sugar has dissolved and the syrup starts bubbling, add the rhubarb and simmer for 3 mins, turning the pieces as they cook. Remove from the heat and leave in the pan to soak.
Put the milk, cream and vanilla extract in a small saucepan and heat until small bubbles appear on the surface. Meanwhile, whisk together the remaining 100g sugar, the custard powder and eggs in a large heatproof bowl. Pour in the hot milk mixture, whisking constantly as you do.
Lightly grease a deep, roughly 30 x 20cm or 3ltr baking dish with a little butter, then butter the bread with the rest. Layer the bread slices and rhubarb (reserving the syrup) in the baking dish, then pour over the custard mixture, making sure all the bread is covered. Leave to soak for 20 mins. Preheat the oven to gas 3, 160°C, fan 140°C.
Bake for 30 mins until puff ed up, then sprinkle over 1 tbsp sugar. Increase the oven temperature to gas 4, 180°C, fan 160°C and bake for another 5 mins until golden and crisp on top. Serve dusted with icing sugar, with the pink rhubarb syrup and more cream, if you like.