RHUBARB BREAD PUDDING WITH MAPLE SYRUP

RHUBARB BREAD PUDDING WITH MAPLE SYRUP image

Categories Bake

Yield 4-6 people

Number Of Ingredients 21

Bread
3 tbsp (45 mL) butter, melted
3 tbsp (45 mL) maple syrup
¼ tsp (1 mL) freshly grated nutmeg
¼ tsp (1 mL) ground cardamom
¼ tsp (1 mL) ground cloves
8 slices white bread, crusts removed
Rhubarb
1 cup (250 mL) granulated sugar
3 cups (750 mL) water
1 lb (500 g) rhubarb cut in to 1½ -inch (4-cm) lengths
½ tsp (2 mL) grated nutmeg
½ tsp (2 mL) cinnamon
1 tsp (5 mL) grated lemon rind
Pinch salt
Custard
2 tbsp (25 mL) granulated sugar
3 large eggs
1 cup (250 mL) whipping cream
3 tbsp (45 mL) maple syrup
¼ tsp (1 mL) ground cardamom

Steps:

1. Preheat oven to 350ºF. (180ºC). 2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve. 3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup. 4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside. 5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl. 6. Grease an 8 x 8-inch (2-L) baking pan. 7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb. 8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes. 9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup.