Rhubarb Bread Pudding and Whiskey Sauce
A recipe from the archives… try it with local rhubarb and our cinnamon brioche!
INGREDIENTS
Pudding
- 4 large eggs
- 1 cup milk
- 1 cup half & half
- ¼ cup sugar
- 1 tsp vanilla
- pinch of salt
- 5 cups day-old cinnamon brioche, cut into ½” cubes
- 1lb rhubarb (about 6 hefty stalks), washed and cut into 1/2″ slices
- ¼ cup sugar
- 1 tsp cinnamon
Sauce
- ¼ cup butter
- ½ cup sugar
- 3 Tbsp half ‘n ‘half
- 2 Tbsp whiskey
- Pinch of salt
DIRECTIONS
- Preheat oven to 375º.
- Beat eggs together and whisk in milk, cream, sugar, vanilla and salt. Put bread into a buttered 8″ baking dish. Pour milk and egg mixture over the bread and refrigerate for about 2 hours, pushing down the bread into the liquid from time to time.
- Meanwhile mix the sliced rhubarb with sugar and cinnamon and let stand.
- Stir the rhubarb well into the bread mixture before putting into the oven. Bake for 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour.
- For the sauce, melt butter in a small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened slightly, whisking often. Remove from heat.
- Spoon pudding into serving bowls with a puddle of warm sauce.