This is comfort food at its very best: buttery brioche soaked in a rich, vanilla-speckled custard, generously dotted with sharp rhubarb preserve and pockets of melting white chocolate.
Baked until golden with crisp edges and a softly set centre, it’s indulgent, nostalgic and deeply comforting, the perfect follow-up to a Sunday roast!
Rhubarb & White Chocolate Bread & Butter Pudding
Helen Upshall
Rated 5.0 stars by 1 users
Cuisine
British
Servings
4-6
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
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500g brioche loaf
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150g Harbinger Rhubarb Preserve
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100g white chocolate
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3 large free-range eggs
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350ml milk
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50ml double cream
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1 heaped tsp vanilla paste
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3 tbsp Demerara sugar
-
1 orange, zest only (optional)
Directions
Preheat oven to 190C/170C fan/gas 5.
Slice the brioche into thick slices before slicing again into triangles. Nestle the slices into a large oven-proof dish (not too uniformly to ensure you have some nice jagged edges which will become golden and crispy).
Spoon the jam in between the brioche slices before roughly breaking the chocolate into chunks and nestling them in between the slices too.
In a jug, crack in the eggs before pouring in the milk and cream. Add the vanilla and 1 tablespoon Demerara sugar, before whisking all the ingredients together to form a thin custard mixture. Add the orange zest to the custard at this stage if using.
Pour the custard mixture all over the brioche slices and allow to soak for 5 - 10 minutes until the liquid has nearly been entirely absorbed by the bread. Sprinkle the remaining Demerara sugar over the top and place in the oven for 25 - 30 minutes until the custard has set and the top is golden and crisp.
Remove from the oven and allow to sit for 2 minutes before serving alongside custard, cream or ice cream and additional rhubarb preserve if desired.
Recipe Note
For added crunch, this dish is delightful with the addition of hazelnuts or almonds - just make sure they are nicely buried to ensure they don't burn in the oven.
