Rhubarb Bread Puddings

Give bread pudding a fruity twist with seasonal rhubarb.

The ingredient of Rhubarb Bread Puddings

• 1 bunch rhubarb leaves discarded base trimmed
• 2 tablespoons honey
• 1 1 4 cups skim milk
• 2 eggs
• 1 2 teaspoon vanilla essence
• 8 x 1cm thick slices baguette bread
• 1 4 teaspoon freshly ground nutmeg

The Instruction of rhubarb bread puddings

• preheat oven to 180c wash rhubarb stalks cut into 3cm lengths place rhubarb 1 tablespoon honey and 2 tablespoons cold water in a saucepan over medium heat bring to the boil cover cook for 3 to 5 minutes or until soft allow to cool remove 1 2 cup rhubarb place remaining rhubarb in a container cover and refrigerate for another use see note
• whisk milk eggs vanilla and remaining honey in a bowl until well combined press 1 slice bread into each base of four 3 4 cup capacity ramekins spoon 2 tablespoons egg mixture over each slice top each with 1 tablespoon rhubarb mixture and 1 slice bread pour over remaining egg mixture sprinkle with nutmeg
• place puddings in a roasting pan pour boiling water into pan until halfway up sides of ramekins bake puddings for 30 to 35 minutes or until set serve warm

Nutritions of Rhubarb Bread Puddings

calories: 190 483 calories
calories: 3 6 grams fat
calories: 1 grams saturated fat
calories: 29 3 grams carbohydrates
calories: n a
calories: n a
calories: 8 9 grams protein
calories: 96 milligrams cholesterol
calories: 189 milligrams sodium
calories: https schema org
calories: nutritioninformation