Rhubarb and Strawberry Custard Bread Pudding

Tart rhubarb, sweet strawberries and creamy custard.  Hot or cold a winning combination.

Prep Time: 30 min

Cook time: 40 min

Serves: 4


700g trimmed rhubarb
½ cup caster sugar
1/3 cup water
100g frozen strawberries
Zest 1 lemon
220ml cream
190ml full fat milk
1 tsp vanilla essence
700g sliced white bread, crusts removed
60g softened butter
3 eggs
1/3 cup caster sugar
20g butter, melted
2 tbsp brown sugar
1 tbsp icing sugar


Rhubarb & Strawberry Jam : place the rhubarb, 1st measure of sugar, water and strawberries in a pan.  Stir well, bring to a boil, then simmer, stirring occasionally until you have a thick jam.  Remove from the heat add the zest stir and set aside to cool (you can freeze and store at this stage, it will keep for 3 months).

Preheat oven to 160, grease a large baking dish.  Spoon 1/3 of the jam into dish and spread over the base.

Pour the cream, milk and vanilla into a saucepan.  Stir, bring to a simmer.  Remove from the heat and allow to cool.

Take the bread and flatten, each slice with a rolling pin – this is a great job for kids, so satisfying.  Spread with the butter.  Take each slice and spoon over a little jam, roll up like a mini swiss roll, cut in half and stand cut side up into the jam at the bottom of the dish.

Repeat until you have a filled the dish.  If you need to, really push them together so they’re nice and snug.

Whisk the eggs and 2nd measure of sugar together.  Whisk in the cream mixture then carefully pour over the bread and allow to stand and absorb the custard for 15 minutes.  Pour over any remaining mixture.

Brush the top of the bread with the melted butter and sprinkle with brown sugar. Bake for 40 minutes or until the bread is golden and the custard puffy and gorgeous.

Remove from the oven, allow to rest then dust with icing sugar.

Serve : with cream, custard, or just eat it directly out of the tin.

Jax Says : if you don’t have strawberries, try raspberries OR feel free to just use a jar of jam.