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Eggy bready pudding with rhubarb compote
Eggy bready pudding with rhubarb compote
added by River Cottage Canteen and Deli Axminster

This is really a bread and butter pudding done with breadcrumbs instead of slices of bread, and it’s much easier to make. You can serve it, like rice pudding, with jam (very tart jams such as plum or raspberry are best) - or, best of all, with stewed/roasted rhubarb or plums.

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Servings
  • 4-6
Ingredients
  • 50g unsalted butter
  • 250ml whole milk
  • 150ml double cream
  • 2 whole eggs
  • 2 egg yolks
  • 75g caster sugar
  • 125g coarse, slightly stale white breadcrumbs
  •  
  • for the rhubarb compote
  • 750g rhubarb, trimmed and cut into short (4-5cm) lengths
  • Juice of 1 orange
  • 85g caster sugar
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Directions
Make the compote first: preheat the oven to 160°C/gas 3. Put the rhubarb in an oven dish. Scatter over the orange juice and sugar and gently mix the whole lot together. Cover loosely with foil and roast for 30-45 minutes, or until tender, giving it a gentle stir half-way through. Leave to cool. Now make the pudding. First, use a little of the butter to generously grease a small oven dish. Combine the milk and cream in a saucepan. Bring to just below simmering point then remove from the heat. Whisk the eggs, egg yolks and 60g of the sugar together in a bowl, then whisk the hot milk and cream into the egg mixture to form a custard. Stir about 75g of the breadcrumbs into the custard and leave to soak for half an hour so the crumbs plump up. Preheat the oven to 180C/gas 4. Spoon the custard-breadcrumb mixture into the buttered dish. Melt the remaining butter and combine it with the remaining breadcrumbs and 15g of sugar. Scatter this mixture over the pudding in the dish. Bake for 30 minutes or until golden and just set but with a bit of wobble left in the middle then serve hot with the compote.
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