cooco logo
Search icon
Notification icon
Rhubarb and apricot bread pudding

Rhubarb and apricot bread pudding

By Sami Darwish
15’ Prep time
1’ Cook time
16’ Total time
284 Calories
8 Serving

Summary

A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. for other variations, try strawberry, cherry or blueberry jam. drizzle with devon custard for a smooth, creamy finish.
Sami Darwish 0 Followers

Step by Step

Check circle icon

Step 1

In bowl, mix together rhubarb and jam; set aside. In large bowl, whisk eggs with sugar; whisk in milk and vanilla. Stir in bread cubes. Stir in rhubarb mixture. Pour into lightly greased 9-inch (23 cm) square baking pan. Sprinkle with almonds.
Check circle icon

Step 2

Place pan in slightly larger pan; pour boiling water into large pan to come two-thirds up side of smaller pan. Bake in 350°F (180°C) oven for 45 to 50 minutes or until puffed and golden on top.

Ingredient

  • Eggs
    Eggs
    3 ontario
  • Granulated sugar
    Granulated sugar
    150 ml
  • Vanilla
    Vanilla
    5 ml
  • Sliced almonds
    Sliced almonds
    50 ml
  • 2% ontario milk
    2% ontario milk
    500 ml
  • Chopped (1/2-inch/1 cm pieces) ontario greenhouse rhubarb
    Chopped (1/2-inch/1 cm pieces) ontario greenhouse rhubarb
    750 ml
  • Apricot jam
    Apricot jam
    175 ml
  • (1.25 l) cubed day-old french or italian bread (3/4-inch/2 cm cubes)
    (1.25 l) cubed day-old french or italian bread (3/4-inch/2 cm cubes)
    5 cups
  • (14 oz/398 ml) devon custard, optional
    (14 oz/398 ml) devon custard, optional
    1 can
  • 2% ontario milk
    2% ontario milk

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant