I hereby declare this Spring the season of roasted rhubarb. I’m obsessed. Ever since I made the simple roasted rhubarb and beets side dish a couple of weeks ago, I can’t stop roasting the lovely pink rhubarb stalks. (I have even gone so far as to buy a bag of frozen, sliced rhubarb to keep in my freezer so that I have the tart treat whenever my taste buds call for it!)
I decided to incorporate tender tart roasted rhubarb into a traditional bread pudding. Cubes of buttery challah bread covered in a simple custard of half and half, eggs, vanilla and granulated sugar. After adding in the roasted rhubarb slices, I baked the puddings until puffed and lightly browned. Finished off with some sliced almonds and a sprig of lovely fresh mint, this was a simple and unique springtime treat.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Rhubarb Bread Pudding
Ingredients:
- 1 cup sliced rhubarb (frozen and defrosted, or fresh)
- Extra virgin olive oil
- 2 cups challah, cubed
- 2 large eggs, lightly beaten
- ½ cup half and half
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- Pinch of salt
- Sliced almonds and fresh mint, for garnish
Directions:
- First, we have to roast the sliced rhubarb. Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper. Place the sliced rhubarb in a single layer on the prepared sheet; drizzle with a touch of olive oil. Roast in the preheated oven for 12-15 minutes, or until tender.
- To make the custard, spray 2 ramekins with cooking spray. In a mixing bowl, whisk together the eggs, half and half, vanilla, sugar and salt until combined. Add int eh cubed bread and the roasted rhubarb; toss to combine.
- Divide equally among the two ramekins. Reduce the oven’s heat to 350 degrees. Place on a baking sheet and bake for 35-40 minutes or until the puddings are puffed and lightly browned. Serve with sliced almonds and a sprig of fresh mint, if desired.
Tagged: bread pudding, custard, dessert, half and half, rhubarb, roasted rhubarb, roasted rhubarb bread pudding, sliced almonds
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