Rhubarb and Ginger Brioche Bread Pudding

Name: Rhubarb and Ginger Brioche Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Butter (for dish); 79 milliliters chopped crystallized ginger; 9 inches (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half; 3 larges eggs; 237 milliliters heavy whipping cream; 12 servings Lightly sweetened whipped cream; 237 milliliters seedless raspberry preserves; 1 kilograms rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups); 177 milliliters sugar; 1 vanilla bean, split lengthwise; 118 milliliters water; 237 milliliters whole milk

Rhubarb and Ginger Brioche Bread Pudding might be just the dessert you are searching for. This recipe makes 12 servings with 347 calories, 4g of protein, and 19g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Mother's Day event. If you have butter, vanilla bean, heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk preserves and 1/2 cup water in heavy large skillet over mediumheat until preserves dissolve.

Ingredients you will need

Preserves

Water

Equipment you will use

Frying Pan

Whisk

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 intact, about 10 minutes.

Ingredients you will need

Orange Zest

Rhubarb

Ginger

Equipment you will use

Frying Pan

Pour mixture into large sieve set over large saucepan.

Equipment you will use

Sauce Pan

Sieve

Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.

Ingredients you will need

Fruit

Syrup

Preheat oven to 350°F.

Equipment you will use

Oven

Whisk sugar and eggs in medium bowl.

Ingredients you will need

Sugar

Egg

Equipment you will use

Whisk

Bowl

Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.

Ingredients you will need

Vanilla Bean

Custard

Cream

Seeds

Milk

Egg

Equipment you will use

Whisk

Sauce Pan

Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb.

Ingredients you will need

Rhubarb

Butter