Rhubarb and Ginger Brioche Bread Pudding

Rhubarb and Ginger Brioche Bread Pudding
Photo by Patricia Heal


  • 2 ½ pounds rhubarb
  • 8 slices brioche or egg bread
  • 1 cup whole milk
  • Butter
  • Lightly sweetened whipped cream
  • 1 tablespoon finely grated orange peel
  • ½ cup water
  • + 6 more ingredients
    • 1 cup heavy whipping cream
    • 3 large eggs
    • 1 cup seedless raspberry preserves
    • 1 vanilla bean, split lengthwise
    • 1/3 cup chopped crystallized ginger
    • ¾ cup sugar

Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still inta...

View full recipe at Epicurious


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