Rhubarb White Chocolate Bread Pudding



Cook Time
60 Minutes
Yield:
8 Servings
Chef:
Kathy Jollimore
Source:
Eat Halifax

Ingredients: 

8 Slices (370 g) Stale Crusty Bread, cubed
5 Nova Scotia Eggs
2 cups Heavy Cream
1 cup East Coast Organic Milk
2 tsp Vanilla
Pinch Sea Salt
1 cup Sugar
4 cups Local Rhubarb
6 oz White Chocolate, chopped

Method: 

Preheat oven to 350°F.

Place cubed bread on a baking sheet and place in the oven to dry out while preparing the remaining ingredients.

Whisk together the eggs, cream, milk, vanilla, salt and sugar. Continue until the sugar is dissolved. Spread the bread into a casserole dish, 9 X 13 if you want a single layered bread pudding or 9 X 9 if you prefer a thicker bread pudding with a crunchy top. Pour in the milk mixture. Gently stir in the rhubarb and white chocolate.

Bake until set, about 1 hour. Remove from oven and let stand 15 min before serving.

Can also be served cold.



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Photo of Rhubarb White Chocolate Bread Pudding
Rhubarb White Chocolate Bread Pudding