Rhubarb and Ginger Brioche Bread Pudding
Need a gluten free and vegetarian dessert? Rhubarb and Ginger Brioche Bread Pudding could be an amazing recipe to try. This recipe serves 12. One serving contains 348 calories, 4g of protein, and 19g of fat. It is perfect for Mother's Day. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up orange peel, vanilla bean, egg bread, and a few other things to make it today.
Instructions
Whisk preserves and 1/2 cup water in heavy large skillet over mediumheat 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 intact, about 10 minutes.
Pour mixture into large sieve set over large saucepan.
Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
Whisk sugar and eggs in medium 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.
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.
Place baking dish in roasting pan.
Add enough hot water to pan to come halfway up sides of dish.
Bake pudding until just set in center, about 50 minutes.
Let stand in water bath 30 minutes; remove.
Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
Brush top of pudding with some rhubarb syrup. Spoon warm pudding intobowls; top with syrup and whipped cream.