Recipe Courtesy Edible Communities, Vancouver
INGREDIENTS
Pudding
- 4 eggs
- 1 cup milk
- 1 cup half & half cream
- ¼ cup sugar
- 1 tsp vanilla
- pinch of salt
- 5 cups day-old cinnamon bread, 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 cream
- 2 Tbsp whiskey
- Pinch of salt
DIRECTIONS
- 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 a 375º oven. Bake about 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour.
- Make the sauce. In a small saucepan, melt butter 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.
