Follow the directions for baking the rhubarb *However, cut the rhubarb into 1" (2.5 cm) pieces instead of as directed.
Assemble the rhubarb bread pudding:
Cut the stale (or lightly toasted) bread into 1" (2.5 cm) cubes.
Drizzle the melted butter over the cubes of stale bread/brioche.
Beat the egg in a jug and then pour in the milk.
Next, add the cream, sugar and nutmeg and beat well with a whisk.
In a 8" x 8" or similar sized baking dish (rub with butter if you like), add the baked rhubarb when it's ready. Add evenly across the dish.
Now, spoon the stewed rhubarb carefully over the bread in the pan.
Slowly, pour the egg mixture over the rhubarb and bread.
Bake the pudding:
Oven temperature: 350℉/ 175℃
Allow to sit for about 20 minutes or longer, then preheat the oven. When the oven is ready, place it in the center of the oven for about 30 minutes, or until puffed and golden.
Let cool slightly, it will deflate, then serve warm with orange custard, if you like.
Add the orange custard:
Follow the directions for the custard recipe (printable recipe below); you should only need half of what the recipe yields. Add the grated orange zest when finished. Pour generously over servings of the rhubarb pudding.
Notes
This recipe can be served as is, or with the orange custard sauce.
When reheating, a microwave is the best choice as it will puff the dessert back up to its original state, and won't dry it out.
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