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Bread pudding with candied rhubarb

This recipe is from the book ‘Boulangerie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

40gRaisins
600gWhole milk
150gEgg
150gWhipped cream
1units.itemsVanilla pod
1units.itemswhite bread
Cane sugar
45gGranulated sugar
50gSoft butter

250gRhubarb
70gGranulated sugar
70gRed port

Cane sugar

Preparation

  1. Soak the raisins in lukewarm water for at least 3 hours.
  2. Slice the vanilla pod open lengthwise. Heat the milk with the vanilla pod to a temperature of 50°C and let it infuse for about 30 minutes. Then remove the vanilla pod from the milk, add the cream, and bring to a boil.
  3. Meanwhile, mix the 75 grams of granulated sugar with the egg. Pour a third of the dairy mixture into the egg mixture and stir well. Pour this egg mixture into the pan and heat this anglaise to a temperature of 82°C.
  4. Slice the white bread into thin slices. Spread with butter and sprinkle evenly with the 45 grams of granulated sugar.
  5. Cover the bottom of a cake tin greased with melted butter with a layer of bread slices. Pour a layer of the anglaise over it and repeat until the bread and anglaise are used up. Place the cake tin in an oven preheated to 180°C and bake the bread pudding for about 40 minutes until golden brown and cooked through.

  1. Clean the rhubarb. Cut the stalks into pieces of about 5 centimeters.
  2. Bring the red port and granulated sugar to a boil in a small pan.
  3. Add the rhubarb and let the vegetable cook in the simmering liquid until soft.

  1. Cut the cooled bread pudding into thick slices.
  2. Sprinkle with an even layer of cane sugar, caramelize it with a crème brûlée torch, and serve with a scoop of rhubarb compote.