Classic comfort food bread pudding, meets stewed rhubarb. Perfect use for your frozen rhubarb, but you can also make this with fresh rhubarb. I love to serve this with a Creme Anglaise sauce (recipe below), but it's lovely without it as well. Be sure to start with slightly stale bread. If your bread is fresh, simply slice, place on a baking sheet and pop into a 350° F. oven for a few minutes to dry it out a bit.
For the Creme Anglaise:
1tspvanilla or vanilla bean paste
For the Stewed Rhubarb:
4cups rhubarbchopped, fresh or frozen
1 1/2Tbspwater(omit if using frozen rhubarb)
For the Bread Pudding:
2 1/2cupswhole milk
2tspvanilla or vanilla bean paste
1Tbspwhite sugarfor topping
Sliced or slivered almonds(Optional)
For the Creme Anglaise: Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
For the Stewed Rhubarb: Combine rhubarb, sugar and water in a large saucepan over medium heat. Stir well to combine and stir regularly until the sugar dissolves. Reduce heat to medium-low. Simmer until rhubarb is soft and thick. (*You can simmer less if you'd like a chunkier sauce or cook more for a less chunky sauce). Remove to a bowl to cool or make ahead and refrigerate until needed.
For the Bread Pudding: Preheat oven to 350° Slice baguette into 1/2-3/4 inch slices and set aside. Meanwhile, in a bowl, combine the eggs, sugar, cream milk and vanilla. Whisk well to combine.
Lightly grease and 8x8-inch baking pan. Spoon 2/3 of the stewed rhubarb into the bottom of the pan. Lay the sliced bread in two rows on top of the rhubarb. Pour the egg mixture over-top (it should all fit, but if not, let pudding stand 5 minutes, then add the rest). Sprinkle the exposed top of the bread with 1 Tbsp. of white sugar, then spoon the remaining stewed rhubarb down the middle of each row of bread. Stop with sliced or slivered almonds, if using.
Place your baking pan on to a baking sheet (to catch any bubble-overand bake in the preheated oven for 40-45 minutes, or until set (I test with a knife. It should come out without any runny buts on it).
Allow to cool slightly, then dust with icing sugar. Serve warm with some Creme Anglaise poured over-top.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!