"Bread and Butter Pudding is a favorite British dessert. Sweet rolls are brushed with butter then baked in a custard. The joys of rhubarb, sour yet sweet with a floral perfume. In Today’s Home Kitchen, we’ve created a new rhubarb recipe pairing another summer favorite into a rich bread and butter pudding baked in a mascarpone custard."
Rhubarb Bread and Butter Pudding with Mascarpone Custard
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 25mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cups fresh rhubarb cut into 2" pieces
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/41 tsp vanilla extract
- 3 large eggs
- 1 egg yolk
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- 8 ounces mascarpone cheese
- 1 1/2 cups Hawaiian sweet rolls torn into chunks
- 3 tbsp melted butter
- 1/2 cup toasted sliced almonds
- 2 tbsp powdered sugar for dusting
- ice cream or whipped cream for serving
Method
Step 1
Heat the oven to 350. Spread the chunks of sweet roll in a single layer on a cookie sheet, then toss with the melted butter. Toast the bread in the oven until just browned, about 10 minutes. Let the bread chunks cool while you make the pudding mixture.
Step 2
Heat a saucepan over medium-high heat and add the rhubarb 1/4 cup of the sugar and the water. Poach the rhubarb until it's just tender, 2 minutes. Remove the rhubarb from the water and let is cool on a cookie sheet.
Step 3
Heat a saucepan over medium-high heat and the milk, cream and vanilla. In a mixing bowl, add the eggs, egg yolk, and remaining 1/2 cup of sugar and whisk to blend. The eggs and sugar will be bright yellow. Add a ladle of the warm milk to the eggs and whisk, then pour the egg mixture into the saucepan and stir until the custard starts to thicken, about 4 minutes. Stir the lemon and orange zest into the custard. Whisk the mascarpone into the custard until the mixture is blended.
Step 4
Place the buttered, toasted sweet rolls in the baking dish. Add 1/2 of the rhubarb on top of the bread. Pour the mascarpone custard on top of the bread. Let the pudding sit for 30 minutes for the bread to absorb the custard. Place the remaining rhubarb on top of the custard, then sprinkle with the toasted almonds.
Step 5
Place the baking dish in a roasting pan, then add water to come up halfway to the baking dish. The water bath helps the pudding bake slowly and evenly. Bake for 40 minutes until the pudding is set and starts to turn brown. Increase the oven to 425 and brown the top of the pudding for 3 minutes.
Step 6
Serve the pudding warm with whipped cream or ice cream.