Bread is soaked in a sweet, rich combination of condensed milk and butter before being baked with rhubarb and a simple cinnamon-spiced custard until the bread is tender and the rhubarb soft and delicious.
- 300g day-old bread
- 250g rhubarb
- 1 x 400g tin condensed milk
- 475ml boiling water
- 50g butter
- 5 eggs
- 100g caster sugar
- 1 tsp. each cinnamon and vanilla extract
Preheat oven to 180C. Butter a 23cm square baking dish.
Mix together the condensed milk, boiling water and butter and mix until the butter melts. Cube the bread. Pour the condensed milk mix over the bread and leave to sit whilst you prepare the rest of the dish.
Chop the rhubarb into 1cm pieces. Beat the eggs and sugar until pale and frothy and then beat in the cinnamon and vanilla. Stir in the rhubarb and the soaked bread mix and then spread it evenly in the prepared baking dish.
Put the baking dish into a larger roasting tin. Pour boiling water into the larger roasting tin so that it comes halfway up the sides of the dish. Bake for an hour or until a skewer inserted into the centre of the pud comes out clean.