Rhubarb and Ricotta Bread and Butter Pudding
Bread and Butter Pudding is a nostalgic dessert and this version, made with roasted rhubarb and a velvety ricotta custard, is fabulous served with a drizzle of cream or a scoop of vanilla ice cream.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 300 g rhubarb, trimmed and cut into 3 – 4 centimetre lengths
- 3 tbsp caster sugar
- Zest of ½ an orange
- 10 slices sliced white bread
- 50 g unsalted butter, softened
- 250 g ricotta
- 3 eggs
- 1 tsp vanilla extract
- 350 mL full cream milk
- 150 mL cream
- 100 g caster sugar
- Icing sugar, for dusting
How do I make it?
- Preheat oven to 170C.
- Lightly grease a 20 x 25-centimetre baking or casserole dish.
- Toss rhubarb with 3 tbsp caster sugar and orange zest. Arrange on a baking tray and cook in the oven for 10 – 12 minutes, or until just soft but still holding its shape. Set aside.
- Lightly butter each slice of bread and cut into triangles.
- Make custard mixture by whisking eggs, vanilla, ricotta, milk, cream and 100 g caster sugar until smooth and well combined.
- Layer the buttered bread in the dish, slightly overlapping. Arrange rhubarb between the slices and pour custard mixture over the top. Set aside for 15 minutes for the bread to absorb the custard.
- Bake for 25 minutes or until custard is golden and just set.
- Dust with icing sugar and serve with cream or ice cream.
