With bread and butter pudding with rhubarb

Ingredients for With bread and butter pudding with rhubarb

Instructions for With bread and butter pudding with rhubarb

To prepare the With bread and butter pudding with rhubarb recipe, please follow these instructions:

Preheat oven to 180 degrees. Put the rhubarb in a pan with 50 grams of sugar and 2 tbsp. water, bring to the boil and simmer. Boil it for 5 minutes, or to the rhubarb is tender without losing shape. Style it to the page.

Butter the bread with the soft butter and cut each slice into four triangles. Place a layer of the triangles so that they overlap a little, in a 1.8 litre ovenproof dish. Pour out half of the rhubarb on over with a spoon, tyres so with the rest of the bread and pour out the rest of the rhubarb over eventually. Bring the milk with the vanilla rod to a boil in a pot, bring it so by the heat and let it soak for 10 minutes. Meanwhile, beat the eggs and the rest of the sugar together in a large bowl. Stir the cream into the boiled milk and pour it over the egg mixture. Stir thoroughly. Pour the mixture through a sieve, in addition to the bread and the rhubarb. Squeeze the bread down gently into the mixture to cover completely.

Bake pudding for about 45-60 minutes, until it has set for itself. take it off out of the oven and sprinkle it with powdered sugar before it is served.