2egg yolks, beaten (add egg white to bread pudding)
1tspvanilla extract
Instructions
Grease a 9x13 inch (23x33 cm) baking dish.
Add rhubarb and bread into baking dish and mix well. If using frozen rhubarb, remove any ice crystals.
In large bowl, whisk together melted butter, sugar, milk, eggs, cinnamon, vanilla, salt and orange zest. (Plus 2 egg whites from custard sauce if making).
Pour over bread and rhubarb ensuring all pieces are soaked.
Cover and let rest one hour or overnight in refrigerator.
Remove from fridge while preheating oven to 350°F (180°C).
Bake for 50–60 minutes but check starting at 30 minutes. If browning too much, cover with aluminum foil. Bake until knife inserted in center comes out clean or internal temperature reaches 160°F.
Let stand for 10 minutes to set before serving. Serve with vanilla custard sauce, ice cream or whipped cream.
Cool thoroughly, cover and store extras in fridge for up to 3 days.
Vanilla Custard Sauce (Creme Anglaise)*See notes
Over medium heat, bring milk to simmer (just before boiling). Remove from heat.
In medium bowl, whisk sugar and egg yolks. Gradually add hot milk to egg mixture, stirring the whole time. Return everything to pot. Add vanilla.
Bring back to simmer, stirring constantly. Do not boil. Stir and stir until mix thickens slightly, 5-10 minutes. Going slow and low will prevent curdling and cause thickening. The final sauce will be smooth and slightly thickened. It will still be pourable, more like a gravy than a pudding.
Remove from heat and allow to cool a little before serving.
Notes
Are you a sweetie? This recipe is not overly sweet, so if you like things on the sweet side, add extra sugar. Try 1 cup of sugar instead of 3/4 in the bread pudding recipe and 3-4 Tbsp of sugar in the custard sauce. About the Sauce:When making this sauce, be patient go slow and low for a beautiful smooth finish. The sauce will thicken somewhat, but it will be pourable - this is not a pudding. If you want a thick, pudding like sauce, dissolve 1 Tbsp of cornstarch in a little milk and add to sauce, heat until thickened. Sauce can be made ahead and stored in fridge for 4 days. Recipe can be doubled.